Have you ever had a craving for some good ol’ fashioned chicken strips?? I did the other night, and after scouting out a few recipes I found one that I liked, jazzed it up a bit, and went to town making a healthy version of chicken strips.
Almond “Breaded” Chicken Tenders
Adapted from EatingWell
- 1 lb of chicken tenders (or chicken breast, sliced into smaller strips)
- ¼ cup almost slivers
- ¼ cup rough chopped roasted almonds
- ¼ cup whole wheat flour
- ¼ cup Panko crumbs
- 1 ½ tsp paprika
- ½ tsp dry mustard
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- 2 eggs
- Cooking spray
1. Preheat oven to 475°F. Line a baking sheet with foil (this helps with cleanup, I would NOT skip this!). Coat a wire rack with cooking spray and place it on top of the foil-covered baking sheet.
2. Place almonds, flour, Panko crumbs, and spices in a food processor; process until the almonds are finely chopped and the seasonings are well distributed. Transfer the mixture to a shallow dish.
3. Whisk eggs in a second shallow dish. Add chicken tenders a few at a time and make sure they are each coated in the egg mixture. Transfer tenders one-by-one to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture after you are done…yuck).
- Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
These are not fried chicken strips by any means, but they are tasty and an excellent healthy substitute for when the craving hits ya