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PrintAlmond 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.
![[+]](/images/uploads/recipes/2011/Aug/08/538_view.jpg)
Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce
1 lb
boneless chicken fillets (tenders)
450 g
or
1 lb
boneless, skinless chicken breast(s), cut into 1-inch pieces
450 g
1/2 cup
whole wheat flour
125 mL
or
1/2 cup
sorghum flour
125 mL
5 Tbsp
almond meal (flour)
75 mL
1
egg(s), medium
1
2 Tbsp
sunflower oil
30 mL
Sweet Potato Plum Sauce
1 cup
sweet potatoe(s), medium
250 mL
1/2 cup
water
125 mL
1/4 cup + 2 Tbsp
apple cider vinegar
60 mL + 30 mL
1 Tbsp + 2 tsp
lemon juice
15 mL + 10 mL
1 Tbsp + 2 tsp
ketchup
15 mL + 10 mL
1 Tbsp + 2 tsp
light tamari sauce
15 mL + 10 mL
1 Tbsp
toasted sesame oil
15 mL
1 1/2 cups
brown sugar
375 mL
1 Tbsp
ginger, fresh, finely minced
15 mL
1 clove
garlic, minced
1 clove
1/4 tsp
black pepper, freshly ground
1.25 mL
1/4 tsp
cayenne pepper, ground
1.25 mL
1 tsp
salt
5 mL
Preparation
Serves 4
Cook time :
35 min
|
Preparation time :
30 min
Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce
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
Mix whole wheat flour and almond meal in a shallow bowl.
3
Beat egg in another bowl.
4
Dip chicken pieces into the egg and then press into the flour/almond mixture, coating all sides.
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. Use second tablespoon (15 mL) of oil to fry the second batch. Serve with the sweet potato plum sauce.
Sweet Potato Plum Sauce
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
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.
Notes: The Sweet Potato Plum Sauce makes approximately 4 cups (1 Litre) of sauce and there will be extra for you to enjoy with other meals and snacks. It will keep in the refrigerator for up to two weeks.
Divide sauce recipe in half for a smaller batch.
Use sorghum flour for gluten free version.
Divide sauce recipe in half for a smaller batch.
Use sorghum flour for gluten free version.
