Almond-Crusted Sweet and Spicy Chicken Strips
Source: tastykitchen.com/recipes/main-courses/almond-crusted-sweet-and-spicy-chicken-strips/
Ingredients
- 1/2 cups Mayonnaise
- 1/2 cups Plain Greek Yogurt
- 2 Tablespoons Buttermilk
- 1- 1/2 Tablespoon Apple Cider Vinegar
- 1 teaspoon Sugar
- 1 teaspoon Fresh Chives, Chopped
- 1 teaspoon Fresh Dill, Chopped
- Salt And Pepper, to taste
- 2 cups Sriracha-flavored Almonds (I Used Blue Diamond Brand)
- 2 Eggs
- 1 Tablespoon Water
- 1/2 cups Corn Flour Or Rice Flour
- Salt And Black Pepper
- 1 pound Chicken Tenders Or Strips
- 3/4 cups Sriracha Hot Sauce
- 1/4 cups Honey
- 1 Tablespoon Tabasco
- Fresh Chopped Parsley, For Garnish
Directions
- First prepare your ranch dressing.
- To the pitcher of your blender, add the mayo, yogurt, buttermilk, vinegar, sugar, chives, dill and a dash of salt and black pepper.
- Blend on high until the ranch dressing is smooth and creamy.
- Transfer to an airtight container and refrigerate until you are ready to serve.
- Preheat your oven to 450 F and line a large rimmed baking sheet with foil.
- Spray the foil with a non-stick spray and set aside.
- To the bowl of your food processor, add the almonds.
- Pulse until the almonds are almost completely powder.
- A few small chunks may remain.
- Transfer to a shallow bowl.
- In a second shallow bowl, combine the eggs and water.
- Whisk to combine.
- In a third shallow bowl, combine the corn flour (or rice flour) and a dash of salt and black pepper.
- Taking each chicken strip, dip it first in the corn flour.
- Shake it to get rid of any excess flour.
- Next dip it into the egg, and lastly dip it into the ground almonds.
- Press to adhere where needed.
- Place the chicken on the prepared baking sheet.
- Spray the chicken with a non-stick spray and place it in the oven.
- Bake the chicken for about 20-25 minutes or until the chicken is crispy and brown.
- You may need to turn on the broiler for a couple of minutes to get a brown crust.
- Remove from heat and set aside.
- While your chicken is baking, prepare your sauce.
- In a medium saucepan, combine the Sriracha, honey and Tabasco.
- Heat over low heat, whisking to combine.
- Once warmed through, remove from heat.
- Very gently toss the chicken in the sauce.
- You may also drizzle or brush the sauce on top, and place it under the broiler for a few minutes.
- I find that this yields a better result.
- Serve immediately with homemade ranch dressing.
- Sprinkle with fresh parsley and enjoy!