Almond-Crusted Chicken Tenders with Honey Dipping Sauce

Chicken:

Canola oil cooking spray
1/2 cup sliced almonds
6-8 whole-wheat crackers
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard or tumeric
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders

Dipping Sauce:

1/4 cup honey
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard

Directions:

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.
Place almonds, crackers, paprika, garlic powder, dry mustard or tumeric, 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 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.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Whisk sauce ingredients together until smooth.