Almond Crusted Chicken Fingers

Recipe by Charishma_Ramchanda

This is a good chicken dish to enjoy when you are in a hurry and just got a few minutes to grab a quick meal and go. Enjoy!

Top Review by HappyBunny

An absolute 5* recipe! My husband and children loved it. Makes a change from the usual breadcrumb coated chicken. I had four chicken breasts instead of chicken tenders, which I pounded before coating in the egg and almond mixture. I also fried instead of baked, because I had something else in the oven! It worked really well and is already on my children's request list :) Thanks Charishma!

Ingredients Nutrition


  1. Preheat oven to 475°F.
  2. Put a foil-lined baking sheet on a wire rack.
  3. Coat it with cooking spray.
  4. In your food processor, process together almonds, flour, paprika, dry mustard, garlic powder, salt and pepper until the almonds are finely chopped and the paprika is mixed throughout(takes about a minute).
  5. Drizzle in the oil and process until combined.
  6. Transfer to a shallow dish.
  7. In another shallow dish, whisk the egg whites, one at a time.
  8. Add chicken tenders and turn 'em over in the egg whites to coat well.
  9. Transfer each chicken tender to the almond mixture.
  10. Toss well to coat with it.
  11. Discard immediately any remanining egg white and almond mixture.
  12. Place the tenders on the prepared rack.
  13. Coat with cooking spray, turn and spray the other side.
  14. Bake until golden brown, crispy and no longer pink in the middle. This takes about 20-25 minutes.
  15. Enjoy!

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