Crispy Almond Chicken

From the Silk test kitchen

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Servings
6
Total Time
20 min

Crispy Almond Chicken
Ingredients
  • Canola cooking spray
  • 2 lbs (1 kg) chicken tenders
  • 3/4 cup (175 ml) Silk Original, Vanilla or Unsweetened Almond Beverage
  • 1 egg white, beaten
  • 2 tsp (10 ml) Dijon mustard
  • 1 cup (250 ml) unsalted, roasted almonds, ground in a food processor
  • 1/4 cup (60 ml) unbleached flour
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) black pepper
  • 1 tsp (5 ml) garlic powder   

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Preparation
  • Preheat oven to 200°C (400°F).
  • Lightly spray a baking sheet with canola oil.
  • Rinse and pat chicken dry with paper towels.
  • In a small bowl, whisk together Silk, egg white and Dijon mustard; set aside.
  • In a one-gallon re-sealable plastic bag, shake together almonds, flour, paprika, salt, pepper and garlic powder.
  • Dip several pieces of chicken into the almond/egg mixture and then place in plastic bag. Close bag and shake until chicken is thoroughly coated.
  • Place coated chicken onto baking sheet. Repeat steps with remaining chicken.
  • Lightly spray each chicken piece with canola oil and bake for 10 minutes.
  • Use tongs to turn chicken pieces over and bake until remaining side is browned, about 8-10 more minutes.
  • NOTE: If desired, serve with dipping sauce:
  • In a small bowl, combine 1/2 cup whole-grain mustard, 4 Tbsp honey, 1/8 tsp white pepper and a pinch of crushed red chile flakes.