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Almond-Crusted Chicken Fingers
Source: Eating Well

Ingredient Note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

Rating:
Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 84.0
Total Carbs 2.8 g
Dietary Fiber 1.3 g
Sugars 0.6 g
Total Fat 5.8 g
Saturated Fat 0.4 g
Unsaturated Fat 1.3 g
Potassium 0.0 mg
Protein 6.2 g
Sodium 55.6 mg
Dietary Exchanges
1 Fat , 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Almond-Crusted Chicken Fingers
0 1/2 cup  sliced almonds
-1 tsp  paprika
0 1/2 tsp  garlic powder
0 1/2 tsp  dry mustard
0 1/4 tsp  salt
4 each  egg whites
1 lb  chicken tenders
Directions
  1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat 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. e the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

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