| | 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 | Egg whites (see Ingredient note) |
| 1 pound | Chicken tenders |
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.
4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
TIP: 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.