Baked Chicken Fingers with Orange Sesame Dipping Sauce
- 1.5 lb 1.5 lb 1.5 lb Chicken Tenders
- 1 whole 1 whole 1 whole Egg, (chicken fingers)
- 1 Tbsp 1 Tbsp 1 Tbsp Almond Milk, (chicken fingers)
- 1 cup 1 cup 1 cup Blanched Almond Flour, (chicken fingers)
- .25 cup .25 cup .25 cup Tapioca Starch, (chicken fingers)
- 1 pinch 1 pinch 1 pinch Salt, (chicken fingers)
- .25 tsp .25 tsp .25 tsp Ground Fresh Black Peppercorns, (chicken fingers)
- .5 tsp .5 tsp .5 tsp Garlic Powder, divided
- .5 tsp .5 tsp .5 tsp Chili Powder, divided
- 2 Tbsp 2 Tbsp 2 Tbsp Extra Virgin Olive Oil, or so, for baking
- 2 whole 2 whole 2 whole Tangerines (Mandarin Orange), (sauce)
- 2 Tbsp 2 Tbsp 2 Tbsp Tahini, (sauce)
- 2 tsp 2 tsp 2 tsp wheat-free Tamari, (sauce)
- 1 Tbsp 1 Tbsp 1 Tbsp Pure Maple Syrup, (sauce)
- 0.25 tsp 0.25 tsp 0.25 tsp Salt and Pepper, (sauce)
- .125 tsp .125 tsp .125 tsp Red Pepper Flakes, optional, or to taste (sauce)
- Preheat the oven to 350F. Line a small baking dish or sheet with a nonstick pad, parchment paper or lightly-greased tinfoil.
- 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 piece 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.
You can use sliced chicken breast or thighs (boneless, skinless) in place of tenderloins 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.
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