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1
First prepare your ranch dressing.
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2
To the pitcher of your blender, add the mayo, yogurt, buttermilk, vinegar, sugar, chives, dill and a dash of salt and black pepper.
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3
Blend on high until the ranch dressing is smooth and creamy.
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4
Transfer to an airtight container and refrigerate until you are ready to serve.
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5
Preheat your oven to 450 F and line a large rimmed baking sheet with foil.
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6
Spray the foil with a non-stick spray and set aside.
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7
To the bowl of your food processor, add the almonds.
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8
Pulse until the almonds are almost completely powder.
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9
A few small chunks may remain.
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10
Transfer to a shallow bowl.
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11
In a second shallow bowl, combine the eggs and water.
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12
Whisk to combine.
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13
In a third shallow bowl, combine the corn flour (or rice flour) and a dash of salt and black pepper.
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14
Taking each chicken strip, dip it first in the corn flour.
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15
Shake it to get rid of any excess flour.
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16
Next dip it into the egg, and lastly dip it into the ground almonds.
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17
Press to adhere where needed.
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18
Place the chicken on the prepared baking sheet.
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19
Spray the chicken with a non-stick spray and place it in the oven.
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20
Bake the chicken for about 20-25 minutes or until the chicken is crispy and brown.
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21
You may need to turn on the broiler for a couple of minutes to get a brown crust.
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22
Remove from heat and set aside.
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23
While your chicken is baking, prepare your sauce.
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24
In a medium saucepan, combine the Sriracha, honey and Tabasco.
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25
Heat over low heat, whisking to combine.
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26
Once warmed through, remove from heat.
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27
Very gently toss the chicken in the sauce.
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28
You may also drizzle or brush the sauce on top, and place it under the broiler for a few minutes.
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29
I find that this yields a better result.
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30
Serve immediately with homemade ranch dressing.
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31
Sprinkle with fresh parsley and enjoy!
