Almond-Crusted Chicken Fingers
- Canola oil cooking spray
- ½ cup sliced almonds
- ¼ cup whole-wheat flour
- 1 ½ tsp. paprika
- ½ tsp. garlic powder
- ½ tsp. dry mustard
- 1/8 tsp. freshly ground black pepper
- 1 ½ tsp. extra-virgin olive oil
- 4 egg whites
- 1 lb. chicken fillets
Preheat oven to 475. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
Place almonds, flour, paprika, garlic powder, dry mustard 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 fillets and turn to coat. Transfer each fillet to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the fillets on the prepared rack and coat with cooking spray; turn and spray the other side.
Bake the chicken fillets until golden brown, crispy and no longer pink in the center, 20 – 25 minutes.