Oil cooking spray (One-Cal)
1/2 cup ground almonds
1/4 cup GF Plain flour
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken strips
Method:
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 ground almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; run slowly until the almonds and the paprika is mixed thoroughly, 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 strips and turn to coat.
Transfer each strip 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 strips until golden brown, crispy and no longer pink in the center, 20 to 25 minutes
Serve with oven chips or mash (photo shows steamed Brocolli and Ketchup)
