Almond-Crusted Chicken Strips
What You Need:
- 1 egg white
- 1 tablespoon water
- 1/4 cup whole-wheat flour
- 1/2 cup panko breadcrumbs
- 1/3 cup almond flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon cayenne pepper(optional)
- 1 1/4 pounds chicken tenders (10 tenders)
- 1/4 cup light mayonnaise
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon red-wine vinegar or cider vinegar
- 1 tablespoon chopped fresh parsley
Instructions:
- Preheat oven to 450 degrees F. Line a baking sheet with foil and coat with cooking spray.
- Combine egg white and water in a shallow dish. Place flour in a second shallow dish. Combine panko, almond meal, paprika, garlic powder, salt, pepper and cayenne in a third shallow dish. One piece at a time, dip chicken in the flour, then in the egg, then in the crumb mixture to coat. Arrange on the prepared baking sheet.
- Bake the chicken, flipping the pieces halfway through, until golden brown and registers 165 degrees F on an instant-read thermometer, 18 to 20 minutes.
- Meanwhile, combine mayonnaise, honey, mustard and vinegar in a small bowl. Serve the chicken with the sauce, sprinkled with parsley, if desired.
Enjoy!!
https://www.eatingwell.com/recipe/263973/almond-crusted-chicken-strips/
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