Almond Crusted Chicken Fingers Food

ALMOND CRUSTED CHICKEN

Steps:

• Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
• Preheat the oven to 350 degrees F. Place rack on a baking sheet.
• Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
• Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.

ALMOND-CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
• Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

ALMOND-CRUSTED CHICKEN FINGERS

Steps:

• Preheat oven to 475 degrees 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.

ALMOND CRUSTED CHICKEN FINGERS

Steps:

• Preheat oven to 400f degrees,.
• Lightly grease a baking sheet.
• In a shallow bowl, whisk milk and egg together.
• Place half the flour in another bowl, in a separate bowl stir almonds with the remaining flour.
• To each bowl, stir in 1/4 teaspoon salt.
• Slice chicken into finger size strips.
• Sprinkle both sides of chicken with salt and pepper.
• Lightly coat chicken strips with flour, followed by milk mixture, then coat with almond mixture.
• Heat oil in a large frying pan over medium high heat.
• Add chicken, cook in two batches, adding more oil if necessary, until golden, about 1 to 2 minutes on each side.
• Chicken will not be cooked through.
• Transfer to baking sheet.
• Bake in centre of preheated oven until cooked through, about 6 to 8 minutes.

ALMOND CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Combine honey, mustard, and vinegar in a small bowl; mix well. Chill.
• Preheat oven to 425° F.
• Line baking sheet with foil; lightly coat with spray.
• Combine eggs and water in a medium shallow bowl; whisk to blend.
• Soak chicken in egg mixture for 30 minutes, turning once; set aside.
• Combine bread crumbs, almonds, salt, and pepper in a large resealable plastic bag; shake to combine.
• Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.
• Place chicken on prepared baking sheet. Bake for 18 to 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.
• Serve with honey mustard dipping sauce.

COCONUT-ALMOND CRUSTED CHICKEN FINGERS

Steps:

• Preheat oven to 475°F Spray a baking sheet with olive oil.
• Place almond flour, coconut, crackers, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the crackers are finely chopped and the paprika is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.
• Melt butter in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the crumb mixture; turn to coat evenly. (Discard any remaining butter and almond mixture.) Place the tenders on the prepared tray.
• Bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once.