Sriracha Almond Crusted Chicken Strips

• Meat

  • 1 1/2 Chicken breasts

• Produce

  • 1/2 tsp Garlic powder

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1/4 cup Flour
  • 1/2 tsp Pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2/3 cup Diamond sriracha almonds, Blue

Found on momontimeout.com

Ingredients

• ⅔ cup Blue Diamond Sriracha Almonds
• ¼ cup flour
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 tsp extra-virgin olive oil
• 4 large egg whites
• 1.5 chicken breasts, cut into strips OR chicken tenders

Directions

• Preheat oven to 450°F.
• Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
• Place sriracha almonds in a food processor and pulse until the almonds are finely chopped.
• Pour into a shallow bowl and add the flour, garlic powder, salt and pepper. Toss with a fork to combine.
• Slowly drizzle in the olive oil using a fork to stir as you drizzle.
• Whisk the egg whites in a second shallow dish.
• Coat the chicken strips with the egg whites and transfer to the almond mixture; turn to coat evenly.
• Place the strips 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, 15 to 20 minutes.
• Let cool slightly before serving.