Crunchy, sweet, salty, STICKY – you’re going to love these chicken fingers on game day or any day! Serve with rice and steamed broccoli to make it a meal or place on a platter to nibble on throughout the game. Enjoy!
Make 20-24 chicken fingers
• 1-3 / 4lbs chicken breasts cut into 1 ”thick strips
• 1/2 cup gluten-free or whole-grain flour (the container will not be GF if you use AP flour)
• Salt and pepper
• 2 eggs
• 2 tablespoons milk (whichever type, use unsweetened almond milk)
• 4 cups with gluten-free Rice Chex milled into 2 cups crumbs OR 2 cups of panko bread crumbs (meal will not be GF if you use panko)
• 3/4 cup sliced almonds, separated
• 1/4 cup cilantro, chopped
• Sauce:
• 1/2 cup sweet chili sauce
• 1/2 cup of water
• 1/4 cup brown sugar
• 1/4 cup Tamari free of gluten or soy sauce (the dish will not be GF when using soy sauce)
• 2 tablespoons rice vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon ground ginger
• 1 glove garlic, microplaned or ground
• 1/4 teaspoon flakes of red pepper (either more or less)