Description
These Thai-Style Chicken Fingers are coated in a crunchy almond and gluten-free breadcrumb crust, baked until golden, then tossed in a sweet chili sauce for a flavorful twist on a classic favorite.
Ingredients
Scale
- 1–3/4 lbs chicken breasts, cut into 1” thick strips
- 1/2 cup gluten free flour, or all-purpose flour if not GF
- Salt and pepper, to taste
- 2 eggs
- 2 Tablespoons milk, any kind
- 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups gluten free bread crumbs
- 3/4 cup sliced almonds, divided
- 1/4 cup cilantro, chopped
- 1/2 cup sweet chili sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup gluten free reduced-sodium Tamari, or soy sauce if not GF
- 2 Tablespoons rice vinegar
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon ground ginger
- 1 clove garlic, pressed or minced
- 1/4 teaspoon red chili pepper flakes, or more or less to taste
Instructions
- Line 2 half sheet pans with parchment paper or foil, spray well with nonstick spray, and set aside.
- Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor, process until mostly fine crumbs, and pour into another shallow dish.
- Add Rice Chex to the food processor, process until fine crumbs, and add to almond crumbs (omit step if using store-bought bread crumbs). Season almond and bread crumb mixture with salt and pepper.
- In a large Ziplock bag, combine flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Toss chicken strips in the bag until well coated.
- In batches, shake off excess flour from chicken, dip into the egg mixture, then roll in almond-bread crumb mixture, pressing to adhere. Place coated chicken onto prepared baking sheets.
- Refrigerate for 20-30 minutes to allow the breading to adhere.
- Preheat oven to 425°F. Spray tops of chicken with olive oil or nonstick spray and bake for 10 minutes. Flip, spray again, then bake for another 7-9 minutes until golden and cooked through.
- While chicken bakes, combine sweet chili sauce, water, brown sugar, Tamari, rice vinegar, lime juice, ginger, garlic, and red chili pepper flakes in a small saucepan. Bring to a simmer over medium-high heat, then reduce to medium and cook until slightly thickened, 5-6 minutes.
- Transfer sauce to a wide bowl. Using tongs, dip baked chicken fingers into sauce, return to baking sheets, and bake for an additional 4-5 minutes, watching closely.
- Garnish with remaining 1/4 cup sliced almonds and chopped cilantro before serving.
Notes
- Refrigerating coated chicken before baking helps the breading stay intact.
- Adjust chili flakes for desired heat level.
- Can be made with regular flour and breadcrumbs if not gluten-free.
- Pairs well with steamed rice or a light salad.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Thai-style chicken fingers, baked chicken fingers, gluten free chicken fingers, almond crusted chicken