Healthy Chicken Tenders for Kids

This recipe was passed along through a chain of emails from fellow moms who were fighting the struggle of processed chicken nuggets.  It’s actually delicious so we wanted to share it!  Make a double batch and freeze half.  Pop a few out and warm them up for an easy dinner!

  • Canola oil cooking spray
  • 1/2 cup sliced almonds
  • 1/4 cup whole-wheat flour
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 1/2 teaspoons extra-virgin olive oil
  • 4 large egg whites
  • 1 pound chicken tenders


  1. Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
  2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
  3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
  4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

3 thoughts on “Healthy Chicken Tenders for Kids

  1. I am guessing if you used chicken breasts and baked 40-45 minutes, then topped with marinara and mozzarella or parmesan cheese, you would have easy chicken parmigiana.

  2. I decided to try these after finding a piece of METAL in the prepared frozen chicken fingers (Purdue brand) that I was serving. My almost 2 year old likes these better!! To make them go farther, I buy the chicken tenders, but cut them in half lengthwise before coating in the almond mixture. It’s just the right size for her little hands.

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