Set oven to 425 F. Line baking sheet with foil and set wire rack over foil. Spray rack with Canola spray.
In food processor, process almonds, flour, paprika, garlic powder, dry mustard, salt and pepper about 1 minute or until all ingredients are well mixed and almonds are finely chopped. With the processor running slowly add in olive oil and process until combined. Pour into shallow dish.
In another shallow dish, whisk egg whites. Dip chicken in egg whites, then almond mixture (coat thoroughly) and place on wire rack. Spray with canola spray.
Bake chicken until brown and crispy, about 20-25 minutes, or until internal temperature is at least 170 F