Almond-Crusted Sweet and Spicy Chicken Strips



  1. 1/2 cups Mayonnaise
  2. 1/2 cups Plain Greek Yogurt
  3. 2 Tablespoons Buttermilk
  4. 1- 1/2 Tablespoon Apple Cider Vinegar
  5. 1 teaspoon Sugar
  6. 1 teaspoon Fresh Chives, Chopped
  7. 1 teaspoon Fresh Dill, Chopped
  8. Salt And Pepper, to taste
  9. 2 cups Sriracha-flavored Almonds (I Used Blue Diamond Brand)
  10. 2 Eggs
  11. 1 Tablespoon Water
  12. 1/2 cups Corn Flour Or Rice Flour
  13. Salt And Black Pepper
  14. 1 pound Chicken Tenders Or Strips
  15. 3/4 cups Sriracha Hot Sauce
  16. 1/4 cups Honey
  17. 1 Tablespoon Tabasco
  18. Fresh Chopped Parsley, For Garnish


  1. First prepare your ranch dressing.
  2. To the pitcher of your blender, add the mayo, yogurt, buttermilk, vinegar, sugar, chives, dill and a dash of salt and black pepper.
  3. Blend on high until the ranch dressing is smooth and creamy.
  4. Transfer to an airtight container and refrigerate until you are ready to serve.
  5. Preheat your oven to 450 F and line a large rimmed baking sheet with foil.
  6. Spray the foil with a non-stick spray and set aside.
  7. To the bowl of your food processor, add the almonds.
  8. Pulse until the almonds are almost completely powder.
  9. A few small chunks may remain.
  10. Transfer to a shallow bowl.
  11. In a second shallow bowl, combine the eggs and water.
  12. Whisk to combine.
  13. In a third shallow bowl, combine the corn flour (or rice flour) and a dash of salt and black pepper.
  14. Taking each chicken strip, dip it first in the corn flour.
  15. Shake it to get rid of any excess flour.
  16. Next dip it into the egg, and lastly dip it into the ground almonds.
  17. Press to adhere where needed.
  18. Place the chicken on the prepared baking sheet.
  19. Spray the chicken with a non-stick spray and place it in the oven.
  20. Bake the chicken for about 20-25 minutes or until the chicken is crispy and brown.
  21. You may need to turn on the broiler for a couple of minutes to get a brown crust.
  22. Remove from heat and set aside.
  23. While your chicken is baking, prepare your sauce.
  24. In a medium saucepan, combine the Sriracha, honey and Tabasco.
  25. Heat over low heat, whisking to combine.
  26. Once warmed through, remove from heat.
  27. Very gently toss the chicken in the sauce.
  28. You may also drizzle or brush the sauce on top, and place it under the broiler for a few minutes.
  29. I find that this yields a better result.
  30. Serve immediately with homemade ranch dressing.
  31. Sprinkle with fresh parsley and enjoy!