RECIPES

Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce

Try our kid-friendly, simple, almond crusted chicken fingers. They are pan-fried and a healthy alternative to frozen, processed chicken nuggets and fingers.

Prep Time

30M

Cook Time

35M

Serves

4

Ingredients

Almond Crusted Chicken Fingers:
  • 1 lb (0.5 kg) boneless chicken fillets (tenders)
  • 1 lb (0.5 kg) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup (125 mL) whole wheat flour
  • 1/2 cup (125 mL) sorghum flour
  • 5 tbsp (75 mL) almond meal (flour)
  • 1 egg, medium
  • 2 tbsp (30 mL) sunflower oil
Sweet Potato Plum Sauce:
  • 1 sweet potato, medium
  • 1/2 cup (125 mL) water
  • 1/4 cup (60 mL) apple cider vinegar
  • 2 tbsp (30 mL) apple cider vinegar
  • 1 tbsp (15 mL) lemon juice
  • 2 tsp (10 mL) lemon juice
  • 1 tbsp (15 mL) ketchup
  • 2 tsp (10 mL) ketchup
  • 1 tbsp (15 mL) light tamari sauce
  • 2 tsp (10 mL) light tamari sauce
  • 1 tbsp (15 mL) toasted sesame oil
  • 1 1/2 cup (375 mL) brown sugar
  • 1 tbsp (15 mL) ginger, fresh, finely minced
  • 1 clove garlic, minced
  • 1/4 tsp (1.25 mL) black pepper, freshly ground
  • 1/4 tsp (1.25 mL) cayenne pepper, ground
  • 1 tsp (5 mL) salt

Instructions

  1. Almond Crusted Chicken Fingers
    1. 1 Put chicken in a bag and pound with a meat mallet or rolling pin to flatten into strips about 1/4 inch thick.
    2. 2 Mix whole wheat flour and almond meal in a shallow bowl.
    3. 3 Beat egg in another bowl.
    4. 4 Dip chicken pieces into the egg and then press into the flour/almond mixture, coating all sides.
    5. 5 Heat one tablespoon (15 mL) oil over medium-high heat in a non-stick skillet. Pan fry in two batches for 5 minutes each on both sides or until cooked through at the centre. Chicken fingers should reach an internal temperature of 165°F (74°C). Use second tablespoon (15 mL) of oil to fry the second batch. Serve with the sweet potato plum sauce.
  2. Sweet Potato Plum Sauce
    1. 1 Poke a sweet potato all around with a fork. Microwave on HIGH for 8-10 minutes or until cooked very soft. Set aside to cool. Mash and measure out 1 cup (250 mL) sweet potato.
    2. 2 Add mashed sweet potato to medium size pot with all the other ingredients. Bring to a boil, reduce heat to medium-high and continue to boil 25 minutes. The sauce will continue to thicken as it cools. Puree for a smoother texture (optional). Serve with almond crusted chicken fingers.
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