This is a great quick recipe for lunches or a busy week night. If you don't have almond flour then you can just throw some almonds in the food processor until they are finely ground. I make these for the kiddos for lunch and serve them with ketchup, honey or bbq sauce.
Almond-Crusted Chicken Fingers
Ingredients:
3/4 cup almond flour
1/4 cup whole-wheat flour (you could also use sprouted 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, or breasts cut into strips
Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and brush with butter.
Place almond flour, wheat flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until blended 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. Place the tenders on the prepared rack.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
