Comida Kraft
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Almond-Crusted Chicken Fingers

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What You Need

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Make It

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  • 1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
  • 2. 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.
  • 3. 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.
  • 4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.


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