Print

Chicken Fingers Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

Crispy gluten-free chicken fingers coated in a crunchy almond and Rice Chex breadcrumb mixture, baked to golden perfection and served with a tangy, sweet chili dipping sauce infused with lime, ginger, and a hint of spice. This recipe offers a crunchy, flavorful twist on classic chicken fingers, perfect as a snack or meal.

Ingredients

Scale

Chicken Fingers

  • 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, 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

Sauce

  • 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)

Garnish

  • 1/4 cup sliced almonds (remaining)
  • 1/4 cup cilantro, chopped

Instructions

  1. Prepare the baking pans: Line two half-sheet pans with parchment paper or foil, then spray them thoroughly with nonstick spray. Set aside to use later for the chicken fingers.
  2. Process the coating: In a food processor, add 1/2 cup sliced almonds and pulse until broken down mostly into fine crumbs. Transfer these almond crumbs to a shallow dish. Next, add the Rice Chex to the food processor and pulse until finely ground, then combine with the almond crumbs. Season this crumb mixture with salt and pepper. If using store-bought gluten-free bread crumbs, omit the food processor step and season the bread crumbs plus almonds directly.
  3. Prepare the egg wash: In a shallow dish, whisk together the eggs and milk until fully combined. This mixture will help the crumbs adhere to the chicken.
  4. Coat the chicken: Place the flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper into a large Ziploc bag. Add the chicken strips, seal, and shake until they are evenly coated with the seasoned flour. Working in batches, shake off excess flour, then dip each chicken strip into the egg wash, and finally roll it in the almond and breadcrumb mixture, pressing gently to ensure the crumbs stick well. Lay the coated chicken fingers on the prepared baking sheets.
  5. Chill the coated chicken: Refrigerate the breaded chicken fingers for 20-30 minutes. This step is crucial for helping the coating adhere and preventing it from falling off during baking.
  6. Bake the chicken: Preheat your oven to 425°F (220°C). Spray the tops of the chicken fingers lightly with extra virgin olive oil or nonstick spray. Bake in the oven for 10 minutes. Then, flip the chicken fingers, spray the other side with nonstick spray, flip and rotate the baking sheets for even cooking, and bake for an additional 7-9 minutes until golden brown and cooked through.
  7. Prepare the sauce: While the chicken is baking, combine sweet chili sauce, water, brown sugar, tamari, rice vinegar, lime juice, ground ginger, minced garlic, and red chili flakes in a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium and let it simmer for 5-6 minutes until the sauce thickens slightly and reduces.
  8. Finish the chicken with sauce: Transfer the baked chicken fingers to a wide bowl filled with the prepared sauce and use tongs to dunk them, coating them thoroughly. Return the sauced chicken fingers to the baking sheets. Bake in the oven for an additional 4-5 minutes, watching carefully to prevent burning.
  9. Garnish and serve: Sprinkle the remaining 1/4 cup sliced almonds and chopped cilantro over the chicken fingers just before serving for a fresh, crunchy finish.

Notes

  • Refrigerating the coated chicken fingers before baking is essential for ensuring the breading sticks well and doesn’t fall off during cooking.
  • If you don’t have gluten-free Rice Chex or bread crumbs, regular bread crumbs can be used but will not be gluten-free.
  • Adjust the amount of red chili pepper flakes in the sauce to control the heat level.
  • Spraying the chicken fingers with oil before baking helps achieve a crispy crust without frying.
  • This recipe can be easily doubled for larger groups.

Keywords: gluten-free chicken fingers, baked chicken fingers, almond crusted chicken, sweet chili dipping sauce, healthy chicken fingers

Find it online: https://cookwithlea.com/chicken-fingers-recipe/