Chicken Fingers & Plum Sauce: A Match Made in Heaven
There’s something so nostalgic for me about chicken fingers and plum sauce. I perfected the chicken fingers long ago, because it’s a staple when there are kids around. I have 3 step-sons that have given my chicken fingers the stamp of approval, and they’re a staple on our dinner table.
I did always miss that sweet taste of plum sauce to go with them though…
So I created a plum sauce today, and although it’s not as sweet as the conventional stuff with high fructose corn syrup (aka poison), it did the trick, and I felt good about the ingredients going into my body!
Let’s get right into it!
- dash of avocado oil (to line the pan)
- pinch of mustard seed
- 1/4 sweet onion
- 1 clove garlic
- 1/2 cup apple cider vinegar
- 1 cup coconut sugar
- 1 tbsp red pepper flakes
- 1 inch freshly grated ginger
- 4 cups pitted plums (1.5L box full)
- line the pan with avocado oil
- once hot, add the mustard seeds and let them pop in the pan a few seconds before adding the onions and garlic
- once softened, add the apple cider vinegar, sugar, ginger and red pepper flakes and bring to a boil
- add the pitted plums, and stir frequently for the first couple minutes at medium heat
- turn the heat down to a simmer and cook for 1-1.5 hours or until the plums have softened and lost their shape (you may have to mash them in the pan a bit)
- store in a jar
Now that you know how to make the plum sauce, I’m going to let you in on my perfected chicken finger recipe. They’re breaded with rice bread crumbs but you’d never know it!
- 4 chicken breasts
- 1 cup gluten free flour (all purpose is fine – avoid corn flour)
- 3 eggs
- 2-3 cups rice bread crumbs (depends how many chicken fingers you make out of the chicken)
- sea salt, pepper & garlic powder
- cut the chicken into strips (approximately the same size)
- place the flour in one bowl, egg in another, and bread crumbs in another
- add garlic powder, salt and pepper to the bread crumb bowl
- each chicken strip gets coated in flour, then egg, then bread crumbs & set aside
- you can either bake them for 25 minutes at 375 or fry them in coconut oil – either way, they turn out amazing!