Side Pannel
Grown-up Chicken Fingers with Spicy Sun-Dried Tomato Dipping Sauce
- Prep Time: 15 minutes
- Cooking Time: 18 minutes
- Serves: 4 servings
Grown-up Chicken Fingers with Spicy Sun-Dried Tomato Dipping Sauce
- Recipe Submitted by Cool Whip on 09/16/2014
Category: Sauces, Healthy Recipes, Main Dish, Chicken
Ingredients List
- Chicken Fingers:
- 8 chicken tenderloins
- 1 cup almond flour
- 1 tablespoon flaxseed meal
- 1 teaspoon paprika
- 1 teaspoon ground marjoram
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped thyme
- Ground black pepper to taste
- 2 eggs, lightly beaten
- Cooking spray or olive oil spray
- Spicy Sun-Dried Tomato Dipping Sauce:
- 1 cup low-fat mayonnaise
- 1 and ½ teaspoons sriracha or sambal oelek ground fresh chili paste
- ¼ cup sun-dried tomatoes packed in oil
- ½ teaspoon garlic powder
Directions
1. Preheat oven to 425 degrees (F) and line a large baking sheet with parchment paper.
2. In a shallow dish or plate, mix together the almond flour, flaxseed meal, paprika, marjoram, garlic powder, sea salt, chopped herbs, and ground black pepper.
3. Add the eggs to another shallow dish.
4. Blot the excess moisture off from the chicken tenderloins with paper towels and then dip them in the egg. Make sure the tenderloins are thoroughly coated in the egg mixture and then dredge them in the almond flour breading, pressing to adhere.
5. Place the chicken fingers on the parchment-lined baking sheet and lightly spray with cooking spray or olive oil.
6. Place the chicken fingers in the oven and bake for 8-9 minutes. Flip the chicken fingers over, lightly spray again with cooking spray or olive oil and bake for another 8-9 minutes.
7. Transfer the chicken fingers to a platter and keep warm.
8. Add the dipping sauce ingredients to a food processor and process on high for 30 seconds or until the sauce is smooth. Serve the sauce along with the chicken fingers.
2. In a shallow dish or plate, mix together the almond flour, flaxseed meal, paprika, marjoram, garlic powder, sea salt, chopped herbs, and ground black pepper.
3. Add the eggs to another shallow dish.
4. Blot the excess moisture off from the chicken tenderloins with paper towels and then dip them in the egg. Make sure the tenderloins are thoroughly coated in the egg mixture and then dredge them in the almond flour breading, pressing to adhere.
5. Place the chicken fingers on the parchment-lined baking sheet and lightly spray with cooking spray or olive oil.
6. Place the chicken fingers in the oven and bake for 8-9 minutes. Flip the chicken fingers over, lightly spray again with cooking spray or olive oil and bake for another 8-9 minutes.
7. Transfer the chicken fingers to a platter and keep warm.
8. Add the dipping sauce ingredients to a food processor and process on high for 30 seconds or until the sauce is smooth. Serve the sauce along with the chicken fingers.
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