I’m not sure how old you have to be to stop enjoying chicken fingers, but I hope I never reach that age. It seems like a sad place to be, devoid of crisp bready outer layers and tender, chewy innards. Not to mention dipping sauces, which are reason enough on their own to eat chicken fingers. I’m not talking about the monstrousities of plastered-together chicken-esq byproduct shellacked with mystery breading that you get at a fast-food outlet, or in the freezer section of the grocery store. That kind of mad science manipulation that holds things in unnaturally perfect shapes belongs in Latoya Jackson’s face, not in the food I eat.
Thanks to what we’ll henceforth refer to as The Latoya Treatment, chicken fingers get a pretty bad rap. And rightly so, given the number of chicken finger options that have been Latoya’d (Treatmented?). But what’s stopping you from making your own? Like anything homemade, this not only allows you to customize them to your taste, but also to know what goes into them – but I think that’s worth mentioning here since chicken fingers are so inextricably associated with processed or fast food. But there is another way.
What cut of chicken do you usually eat? Breast? Thigh? Either should work. I prefer white meat, so I’ve been using chicken breasts for these. Either way, slice your cuts of chicken (or just use tenderloins), dredge them in egg, then a mixture of seasoned almond and tapioca flour and bake. It’s honestly that easy.
Then you bake them up in the oven until they are ready to be plunged into the dipping sauce. OH, THE DIPPING SAUCE. It’s tahini-based, which makes for a mild, creamy foundation. Tahini, in case it sounds familiar but you can’t quite place it, is the smooth, thick paste made from ground sesame seeds that you probably know as the base of hummus (aside from chickpeas, that is). On top of the smooth, savory base is the bright, sweet flavor of the orange juice and the combination of flavors is just mind blowing. You’ll probably want to slather this on everything, and I’m here to tell you that that’s totally ok.
Grain-Free Chicken Fingers with Sesame Orange Dipping Sauce
Ingredients
Ingredients for the chicken fingers
- 1.25 - 1.5 lbs boneless, skinless chicken breasts or tenderloins
- 1 large egg
- 1 Tablespoon unsweetened vanilla almond milk, or other
- 1 cup blanched almond flour
- 1/4 cup tapioca flour
- Pinch salt
- 1/4 teaspoon coarse-ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Oil for baking
Ingredients for the dipping sauce
- Juice + zest of 2 mandarin oranges or tangerines
- 2 Tablespoons tahini
- 2 teaspoons tamari, or soy sauce
- 1 Tablespoon maple syrup, optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon coarse salt
- 1/8 teaspoon coarse black pepper
- 1/8 teaspoon red chili flakes, optional, or to taste
Instructions
- Preheat the oven to 350F. Line a small baking dish or sheet with a nonstick pad, parchment paper or lightly-greased tinfoil.
- If not using tenderloins, divide your chicken into 3-4" long slices.
- In a small bowl, whisk together the egg and almond milk.
- In another small bowl, whisk together the almond flour, tapioca flour, salt, pepper, garlic powder, and chili powder.
- Submerge a slice of chicken in the egg/almond milk mixture, then remove and gently shake to remove excess liquid. Then submerge it in the almond flour mixture. Make sure it is completely coated and gently pat the almond flour mixture onto the chicken to adhere. Try to use one hand to work with the wet mixture and the other to work with the dry mixture. Otherwise all of the breading will end up sticking to your hands instead of the chicken!
- Transfer the chicken to the prepared baking dish.
- Repeat with the rest of the chicken.
- Optionally, brush or spray the tops of the chicken fingers with oil to encourage browning during the cooking process.
- Bake for 25 minutes, then broil for 5 minutes until the tops of the chicken fingers are slightly golden.
- While the chicken fingers are baking, prepare the dipping sauce by stirring together all of the ingredients until smooth. If your tahini is especially thick, you can add a few drops of water to thin it out to your preferred consistency.
- Remove the chicken tenders from the oven and allow to cool slightly before serving with a side of the dipping sauce.
Notes
You may substitute chicken thighs in place of breasts if you prefer.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the toaster or under the broiler to crisp them slightly before serving.
Julia says
I have shied away from chicken tenders most of my adult life on account of the fact that they’re gluten-y and fried. I love what you’ve done here with this healthful oven-baked recipe! I’m going to hop to this recipe next time I make chicken, because no one is too old for a healthy chicken tender! And that dipping sauce? Slurp!
Nora (A Clean Bake) says
I was totally the same way! Until I started making them at home, “chicken tenders” were synonymous with “garbage”. Not anymore, that’s for sure!
Medha @ Whisk & Shout says
I love that dipping sauce! Tahini is such a great sauce and dressing base and its flavor is so rich and nutty, it really adds a lot 🙂
Selena @ The Nutritious Kitchen says
Okay if there is ever a recipe I will 100% make no questions asked…it’s chicken fingers. Yours look absolutely scrumptious and perfectly crisp! I have never tried a tahini sauce with chicken tenders but I am definitley pinning this and making soon!
Nora (A Clean Bake) says
Haha that’s awesome! I highly recommend making extra tahini sauce…you’ll thank me later!
Lynn | The Road to Honey says
I don’t usually indulge in chicken fingers because I steer away from fried foods. I love how you have health-ified a childhood classic and removed the grain. And that dipping sauce. I bet that takes these over the edge.
Nora (A Clean Bake) says
Thanks, Lynn! The dipping sauce is totally addictive, that’s for sure!
Christina @ Bake with Christina says
Those chicken fingers look SO delicious! And that sauce is a perfect match!! 🙂
Nora (A Clean Bake) says
Thanks, Christina!
Becky Winkler (A Calculated Whisk) says
This sauce looks amazing. I’m definitely going to try these! When I was a kid I used to get chicken nuggets at McDonald’s and ask for honey to dip them in (they had it, so I must not have been the only one…). I can tell this sauce is going to be waaay better!
Nora (A Clean Bake) says
Oh I vaguely remember the honey dipping sauce, and I think I tried those McD chicken fingers once – they were good, but in an overly-sweet/manufactured kind of way! Very kid friendly! but these are just as good and so much better for you! Feel free to dip them in honey though 😉
Rachel @ Bakerita says
Wow – these sound SO good. I’m loving that dipping sauce!! Too good.
Nora (A Clean Bake) says
Thanks, Rachel!
Monica says
Whoa! So cool that you can make homemade chicken fingers…the sauce sounds amazing, and the pictures totally have me drooling. Have a great weekend, Nora! (:
Nora (A Clean Bake) says
Yeah! I admit, it was kind of a revelation for me too because who knew they could be SO good! Have a great weekend, Monica!
Sharon Calvino says
This stuff is AMAAAAAZING, thank you!!!!!!
Nora (A Clean Bake) says
Ahh I love messages like this!! Thank you Sharon!!