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