1 1/2 to 3teaspoonssriracha or fresh chili pastedepending on how hot you like it!
1/4cupsun-dried tomatoes packed in oil
1/2teaspoongarlic powder
Gluten-free Herbed Chicken Fingers:
8chicken tenderloins
1cupalmond flour
1tablespoonflax-seed meal
1teaspoonpaprika
1teaspoonground marjoram
1/2teaspoongarlic powder
1/2teaspoonsea salt
1tablespoonfinely chopped rosemary
1tablespoonfinely chopped sage
1tablespoonfinely chopped thyme
Freshly ground black pepper to taste
2eggslightly beaten
Cooking spray or olive oil sprayMUST DO, helps make crispy
Instructions
Spicy Sun-Dried Tomato Dipping Sauce:
Add the dipping sauce ingredients to your blender jar.
For Blendtec: Press the DIPS/BATTERS button.
For Vitamix: Use Speed 4 for 30 seconds until smooth.
Gluten-free Herbed Chicken Fingers:
Preheat oven to 425°F (218°C), line a large baking sheet with parchment paper.
In a shallow dish or plate, mix together the almond flour, flaxseed meal, paprika, marjoram, garlic powder, sea salt, chopped herbs, and ground black pepper.
Add the eggs to another dish and whisk with a fork.
Remove excess moisture off from the chicken tenderloins with paper towels and then dip them in the egg, coating thoroughly, then dredge them in the almond flour breading, pressing to adhere where needed.
Place the chicken fingers on the parchment-lined baking sheet and lightly spray with cooking spray or olive oil.
Place the chicken fingers in the oven and bake for 8-9 minutes. Flip the chicken fingers over, lightly oil again and bake for another 8-9 minutes.
Transfer to a platter and keep warm.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes
Notes
For better flavor and ease of time - prepare the dip ahead of time - can refrigerate for up to one week. Feeding a crowd, cut the chicken into smaller pieces and 1.5 or double the rest of the dipping ingredients.