Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat fluor
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp salt
1/8 ground pepper
1 1/2 tsp extra-virgin olive oil
4 large egg whites
1 pound chicken tenders
Preheat oven to 475ºF (246ºC). Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Place almonds, fluor, 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.
Whisk egg whites in a scond shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. ( Discard any remaninig egg white and almond mixture). Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.