Crispy Chick

Almond & Oat Crusted Chicken Fingers

 



Who doesn't love a nice piece of crispy chicken? No one. But, usually they are always fried and oil soaked, just all around not good for you. Alas! I have found a way to make these little delights healthy and tasty! By cooking the chicken in a really hot oven and drizzling it with healthy oil, it creates a crunchy texture on the outside of the chicken as well as keeping the inside moist. The coconut oil also helps reinforce that nutty flavor of the almonds. Did you know coconut oil is extremely healthy, studies have even shown that its helps decrease fat around the midsection; I don't know about you, but I will take that! This recipe is enough for a week of chicken fingers, if you want just dinner one night, you will have to scale back on the proportions.

 

• 18 Chicken Tenderloins
• 3 Cups Sliced Almonds untoasted
• 3 Cups Old Fashioned Oats ( I use Quaker)
• 1 1/2 Cups Liquid Egg Whites or you can use 5 whole eggs and a little water to thin it out
• 2 tbsp. Paprika
• 2 tbsp. Salt divided
• 1 tbsp. Pepper
• 2 tsp. Cayenne Pepper
• 1 tbsp. Brown Sugar
• 2 tsp. Garlic Powder
• 2 tbsp. Coconut Oil melted

 

 

Preheat oven to 425* and spray two large baking sheets with PAM. First, put all of the almonds and oats in a food processor or blender and grind to almost flour consistency, its ok if there are still little bits of almonds or oats that haven't been ground down al the way. Toss into a large bowl and season the dry mixture with one tablespoon of salt and half a tablespoon of pepper. Next, combine egg whites, paprika, cayenne pepper, brown sugar, garlic powder and add chicken. Let the chicken sit in the egg white mixture for about 30 minutes so it can soak up some of the flavors.

 

To bread the chicken, add two tenderloins to the dry ingredients at a time, toss and press dry ingredients into the chicken. By pressing/flattening the chicken as you bread it helps the almonds and oats stick better as well as creating more surface area for some crunch. As you bread just keep dropping the coated chicken on the baking sheets. Before putting the chicken in the oven lightly drizzle the coconut oil over the coated chicken. Bake at 425* for 12-15 minutes then flip and continue cooking until its done, about 10-12 minutes on the second side.

 

I serve mine with Honey Mustard!

 

Enjoy,

Lauren