Kids love chicken nuggets. Everyone knows it which is why you find it on every kids menu regardless of the type of restaurant. I know some kids that only eat chicken nuggets. My kids are chicken nugget lovers as well. I have a son who could at a dozen if I let him. Here is a recipe you can feel good about giving your children. You can provide the fun of a chicken nugget without the chemicals and fat you find in restaurant or fast food nuggets.
Almond-Crusted Chicken Fingers
From EatingWell: August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
Ingredients
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders, (see Ingredient Note)
Preparation
1.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.
2.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.
3.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.
4.Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Nutrition
Per serving: 174 calories; 4 g fat ( 1 g sat , 2 g mono )