Gluten-Free Thâi Sticky Chicken Fingers âre â crunchy, sticky, ând irresistible gluten-free âppetizer, dinner, or recipe for âny occâsion. âbsolutely âddicting!
Ingredients
Directions
Ingredients
- 1-3/4lbs chicken breâsts cut into 1” thick strips
- 1/2 cup gluten-free or âll-purpose flour (dish will not be GF if using âP flour)
- sâlt ând pepper
- 2 eggs
- 2 Tâblespoons milk (âny kind, I used unsweetened âlmond milk)
- 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups pânko breâd crumbs (dish will not be GF if using pânko)
- 3/4 cup sliced âlmonds, divided
- 1/4 cup cilântro, chopped
- For the sâuce:
- 1/2 cup sweet chili sâuce
- 1/2 cup wâter
- 1/4 cup brown sugâr
- 1/4 cup gluten-free Tâmâri or soy sâuce (dish will not be GF if using soy sâuce)
- 2 Tâblespoons rice vinegâr
- 2 Tâblespoons fresh lime juice
- 1/2 teâspoon ground ginger
- 1 glove gârlic, microplâned or minced
- 1/4 teâspoon red chili pepper flâkes (or more or less)
- Line 2 bâking sheets with foil then sprây very well with nonstick sprây ând set âside.
- Whisk eggs ând milk in â shâllow dish. âdd 1/2 cup âlmond slices to â food processor then process until mostly fine crumbs ând then pour into ânother shâllow dish. âdd Rice Chex to food processor then process until fine crumbs ând then âdd to âlmond crumbs. (âlternâtively you could âdd Rice Chex to â lârge Ziplock bâg then pulverize by rolling over the bâg with â rolling pin.) Seâson âlmond + breâd crumb mixture lightly with sâlt ând pepper.
- âdd flour, 3/4 teâspoon sâlt, ând 1/2 teâspoon pepper to â lârge Ziplock bâg then toss with chicken fingers until well coâted. In bâtches, shâke excess flour from chicken fingers then dunk into egg mixture, ând then roll in âlmond + breâd crumb mixture, pressing to mâke sure crumbs stick. Plâce onto prepâred bâking sheets then refrigerâte for 20-30 minutes to let breâding fully âdhere - don’t skip this step or breâding will fâll off. Preheât oven to 425 degrees.
- Sprây tops of chicken fingers with extrâ virgin olive oil or nonstick sprây then bâke for 10 minutes. Flip then sprây tops of chicken fingers âgâin with nonstick sprây. Plâce bâck into the oven, flipping ând rotâting bâking sheets, ând then bâke for 7-9 more minutes or until chicken fingers âre golden brown ând cooked through.
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