Almondcrustedchickenfingers Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Put the almonds in a mini-chopper or food processor and pulse until finely chopped. Transfer to a shallow dish and stir in the pimenton. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip the chicken into the egg white and shake off any excess. Dredge the chicken in the almonds to coat. Place on a baking sheet, cover and refrigerate for 20 minutes.
• Set a wire rack on a baking sheet. Heat a medium nonstick skillet over medium-low heat and add the butter and 1 tablespoon of the oil. Place the chicken smooth-side down in the pan and increase the heat to medium-high. Cook, turning once, until a golden brown crust forms, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 20 minutes.
• Whisk together the vinegar and salt and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil. Add the salad greens and toss to coat. Divide the salad evenly among 4 plates and serve with a piece of chicken.

Steps:

• Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
• Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

Steps:

• Preheat oven to 400f degrees,.
• Lightly grease a baking sheet.
• In a shallow bowl, whisk milk and egg together.
• Place half the flour in another bowl, in a separate bowl stir almonds with the remaining flour.
• To each bowl, stir in 1/4 teaspoon salt.
• Slice chicken into finger size strips.
• Sprinkle both sides of chicken with salt and pepper.
• Lightly coat chicken strips with flour, followed by milk mixture, then coat with almond mixture.
• Heat oil in a large frying pan over medium high heat.
• Add chicken, cook in two batches, adding more oil if necessary, until golden, about 1 to 2 minutes on each side.
• Chicken will not be cooked through.
• Transfer to baking sheet.
• Bake in centre of preheated oven until cooked through, about 6 to 8 minutes.

Steps:

• Preheat oven to 475°F Spray a baking sheet with olive oil.
• Place almond flour, coconut, crackers, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the crackers are finely chopped and the paprika is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.
• Melt butter in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the crumb mixture; turn to coat evenly. (Discard any remaining butter and almond mixture.) Place the tenders on the prepared tray.
• Bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once.