Introduction

Chicken fingers are a beloved comfort food, combining crispy breading with tender, juicy chicken inside. This recipe offers a gluten-free twist and a flavorful sweet chili dipping sauce that makes them perfect for snacks or a satisfying meal.

The image shows crispy golden-brown chicken tenders on a white plate, garnished with small green parsley pieces. One chicken tender in the front has a bite taken out, revealing its white, juicy inside. The crunchy coating looks textured with small bits of garlic and seasoning. In the background, there are lime wedges blurred out. The plate rests on a colorful patterned cloth with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-3/4 lbs chicken breasts (cut into 1” thick strips)
1/2 cup gluten free flour (or all-purpose flour if not gluten-free)
Salt and pepper
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 gluten-free)
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 (adjust to taste)

Instructions

Step 1: Line two half sheet pans with parchment paper or foil, then spray generously with nonstick spray. Set aside.
Step 2: In a shallow dish, whisk together eggs and milk. In a food processor, pulse 1/2 cup sliced almonds until mostly fine crumbs appear; transfer to a separate shallow dish. Then process Rice Chex until fine crumbs form and add them to the almond crumbs. If using store-bought bread crumbs, omit this step. Season the crumb mixture with salt and pepper.
Step 3: Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large zip-top bag. Add chicken strips and shake until well coated. Working in batches, shake off excess flour, dunk chicken strips into the egg mixture, and then roll in the almond and bread crumb mixture, pressing gently to help crumbs adhere.
Step 4: Place coated chicken fingers onto the prepared baking sheets. Refrigerate for 20-30 minutes to allow the breading to set; this helps prevent it from falling off during baking.
Step 5: Preheat oven to 425°F (220°C). Spray the tops of the chicken fingers lightly with olive oil or nonstick spray. Bake for 10 minutes, then carefully flip them, spray again, rotate the pans, and bake for another 7-9 minutes until golden and cooked through.
Step 6: While the chicken bakes, combine sweet chili sauce, water, brown sugar, Tamari, rice vinegar, lime juice, ground ginger, garlic, and red chili flakes in a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium and simmer until slightly thickened, about 5-6 minutes.
Step 7: Transfer the chicken fingers to a wide bowl and dunk them into the sauce using tongs. Place the coated chicken back onto the baking sheets and bake for an additional 4-5 minutes, watching carefully to prevent burning.
Step 8: Serve sprinkled with the remaining sliced almonds and chopped cilantro for a fresh, nutty finish.

Tips & Variations

For extra crunch, pulse the almonds and Rice Chex less for chunkier crumbs.
Substitute the sweet chili sauce with your favorite spicy BBQ sauce for a different flavor profile.
Use chicken tenders instead of breast strips for quicker prep.
Make this recipe dairy-free by using a plant-based milk of your choice.

Storage

Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8-10 minutes to maintain crispiness. The sauce is best applied fresh before serving but can be kept separately and reheated gently on the stove.

How to Serve

A white square plate on a white marbled surface holds a stack of golden-brown fried chicken wings, each wing covered in a crispy, textured coating with bits of crushed nuts or seeds. Scattered on top are thin, almond-shaped light beige nut slices and small pieces of fresh green herbs. On one side of the plate, there are two bright green lime wedges. The plate is partially surrounded by fresh cilantro leaves in the background, adding a touch of green contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these chicken fingers?

Yes, freeze the cooked and cooled chicken fingers in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. Reheat from frozen in the oven for best results.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free flour, gluten-free bread crumbs or crushed gluten-free Rice Chex, and gluten-free tamari or soy sauce substitutes to keep the recipe fully gluten-free.