1¾ lbs chicken breasts, cut into 1” thick strips

½ cup gluten-free flour (or all-purpose flour if not gluten-free)

Salt and pepper, to taste

2 eggs

2 tablespoons milk (any kind)

4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups gluten-free bread crumbs

¾ cup sliced almonds, divided

¼ cup cilantro, chopped

For the sauce:

½ cup sweet chili sauce

½ cup water

¼ cup brown sugar

¼ cup gluten-free reduced-sodium Tamari (or soy sauce if not GF)

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

½ teaspoon ground ginger

1 clove garlic, pressed or minced

¼ teaspoon red chili pepper flakes (adjust to taste)

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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
Set up three bowls: one with flour seasoned with salt and pepper, one with beaten eggs and milk, one with Rice Chex crumbs or gluten-free breadcrumbs mixed with ½ cup sliced almonds.
Dredge each chicken strip in flour, dip in egg mixture, then coat with almond-crumb mixture, pressing gently to adhere.
Place coated strips on the baking sheet. Sprinkle remaining ¼ cup sliced almonds on top.
Bake 18-22 minutes, turning once halfway, until golden, crisp, and cooked through.
Meanwhile, combine all sauce ingredients in a small saucepan. Stir and simmer over medium heat 3-5 minutes until slightly thickened. Remove from heat.
Toss cooked chicken strips gently in the warm sauce to coat.
Sprinkle with chopped cilantro and serve immediately.

Pulverize Rice Chex by crushing in a sealed bag or pulsing in a food processor.

Substitute almonds with peanuts or cashews for different nutty flavors.

Adjust spice level by varying chili flakes or adding fresh chili.

For extra crispiness, fry chicken fingers instead of baking.

Use gluten-free ingredients to keep recipe gluten-free.

Sauce can be thickened or thinned to preference.

Store sauce separately if reheating leftovers to maintain crunch.