1/8 teaspoon freshly ground pepper
¼ cup whole-wheat flour
¼ teaspoon salt
½ cup sliced almonds
½ teaspoon dry mustard
½ teaspoon garlic powder
1 pound chicken tenders
1 ½ teaspoons extra-virgin olive oil
1 ½ teaspoons paprika
4 large egg whites
Canola oil cooking spray
¼ cup whole-wheat flour
¼ teaspoon salt
½ cup sliced almonds
½ teaspoon dry mustard
½ teaspoon garlic powder
1 pound chicken tenders
1 ½ teaspoons extra-virgin olive oil
1 ½ teaspoons paprika
4 large egg whites
Canola oil cooking spray
Directions
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.
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.
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