Ingredìents
MAKES 20-24 CHICKEN FINGERS
- 1-3/4lbs chìcken breasts cut ìnto 1” thìck strìps
- 1/2 cup gluten-free or all-purpose flour (dìsh wìll not be GF ìf usìng AP flour)
- salt and pepper
- 2 eggs
- 2 Tablespoons mìlk (any kìnd, I used unsweetened almond mìlk)
- 4 cups gluten-free Rìce Chex pulverìzed ìnto 2 cups crumbs OR 2 cups panko bread crumbs (dìsh wìll not be GF ìf usìng panko)
- 3/4 cup slìced almonds, dìvìded
- 1/4 cup cìlantro, chopped
- For the sauce:
- 1/2 cup sweet chìlì sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup gluten-free Tamarì or soy sauce (dìsh wìll not be GF ìf usìng soy sauce)
- 2 Tablespoons rìce vìnegar
- 2 Tablespoons fresh lìme juìce
- 1/2 teaspoon ground gìnger
- 1 glove garlìc, mìcroplaned or mìnced
- 1/4 teaspoon red chìlì pepper flakes (or more or less)
Dìrectìons
- Lìne 2 bakìng sheets wìth foìl then spray very well wìth nonstìck spray and set asìde.
- Whìsk eggs and mìlk ìn a shallow dìsh. Add 1/2 cup almond slìces to a food processor then process untìl mostly fìne crumbs and then pour ìnto another shallow dìsh.
- Add Rìce Chex to food processor then process untìl fìne crumbs and then add to almond crumbs. (Alternatìvely you could add Rìce Chex to a large Zìplock bag then pulverìze by rollìng over the bag wìth a rollìng pìn.) Season almond + bread crumb mìxture lìghtly wìth salt and pepper.
- Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Zìplock bag then toss wìth chìcken fìngers untìl well coated. In batches, shake excess flour from chìcken fìngers then dunk ìnto egg mìxture, and then roll ìn almond + bread crumb mìxture, pressìng to make sure crumbs stìck. Place onto prepared bakìng sheets then refrìgerate for 20-30 mìnutes to let breadìng fully adhere - don’t skìp thìs step or breadìng wìll fall off. Preheat oven to 425 degrees.
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- Full Recipe @ yummly.com
