Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce

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.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:

Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce:

  • 1 lb (0.5 kg) boneless chicken fillets (tenders)
  • or
  • 1 lb (0.5 kg) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup (125 mL) whole wheat flour
  • or
  • 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

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.

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.

Nutrition Info

  • Per 200 g serving Amount
  • Calories 380
  • Protein 31 g
  • Fat 15 g
  • Saturated Fat 2 g
  • Carbohydrate 30 g
  • Fibre 3 g
  • Sugar 15 g
  • Cholesterol 105 mg
  • Sodium 150 mg
  • Per 200 g serving % Daily Value
  • Potassium 13
  • Calcium 4
  • Iron 10
  • Vitamin A 60
  • Vitamin C 8
  • Vitamin B6 40
  • Vitamin B12 28
  • Folate 6
  • Magnesium 33
  • Zinc 16

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