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
Preparation
- 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.
- 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.
- 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.
- Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
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.
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.
Great Tip!! Thanks for letting us know!