Baked Almond-Crusted Chicken Strips

Baked Not Fried: Perfect for stir-fries, chopped up through a salad and for quashing your fast food cravings, enjoy hitting your macro's with our delicious chicken strips. As with all of our recipes this dish is light on fat without sacrificing on taste:

Time: 40 mins

Serving: 2


canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 tbsp paprika
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp ground black pepper
1 1/2 tsp extra-virgin olive oil
4 large egg whites
400g boneless, skinless chicken breast


1. Preheat oven to 475*F/245C/Gas mark 5. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with canola oil spray.
2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; blitz until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the  motor running, drizzle in oil; continue blending until combined. 
3. Transfer the mixture to a shallow dish.
4. Cut the chicken breasts into 2.5cm wide strips.
5. Whisk egg whites in a second shallow dish. Add chicken strips and turn to coat. Cover each strip in the almond mixture, turning to coat evenly. 
6. Place the tenders on the prepared rack and coat with cooking spray; turn and spray on the other side.
7. Bake the chicken fingers for 25 mins or until golden brown, crispy and no longer pink in the centre.
8. Remove from the oven, serve and enjoy.

Other ways to enjoy:

- Use a different type of nut, cashews, pecans, walnuts and hazelnuts all taste great.
- Fill a tortilla wrap with the baked chicken strips, spinach and salsa.
- Serve  with a side of fresh steamed or roasted vegetables.

Nutritional Information Per Serving: 

83.5g Protein
26g Carbohydrates
22.5g Fat

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