♦ Cooking oil spray
♦ ½ cup almond “flour” which is simply ground almonds (If there's a nut allergy, use sprouted grain, whole wheat or gluten free bread crumbs or oat flour)
♦ ¼ cup whole-wheat, spelt or brown rice flour
♦ 1 ½ teaspoons paprika
♦ ½ teaspoon garlic powder or granulated garlic
♦ ¼ teaspoon sea salt
♦ ¼ teaspoon freshly ground black pepper
♦ 1 ½ teaspoons extra-virgin olive oil
♦ 4 large egg whites
♦ 1 pound chicken tenders (you can substitute boneless, skinless thighs if you prefer dark meat, as I do) and you can cut them into "nuggets"
1. Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place *almond meal, flour, paprika, garlic powder, salt and pepper in a food processor and mix thoroughly; with the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
3. Whisk egg whites in a second dish. Add chicken and turn to coat. Transfer each piece to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the chicken on the prepared rack and coat with cooking spray; turn and spray the other side.
4. Bake the chicken until golden brown, crispy and no longer pink in the
center, 20 to 25 minutes.