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Photo Credit: Elizabeth Newman

"Bloody" Matcha Chicken Fingers

Matcha powder, which is loaded with antioxidants, elevates chicken fingers from ordinary to extraordinary, and also gives them a monsterlike green hue. For the "blood," I use Traina Hot Sriracha Sun Dried Ketchup, but you can easily use any spicy red sauce—just be sure to apply liberally for a really grisly effect.
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\"Bloody\" Matcha Chicken Fingers

Category

Appetizer Snack

Prep Time

20 minutes

Cook Time

10 minutes

Calories

351

Author:

Giada De Laurentiis

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Ingredients

  • 1 ½ cups panko
  • 2 teaspoons matcha powder
  • ½ cup flour
  • ½ teaspoon kosher salt
  • 2 large eggs (beaten)
  • 1 pound chicken tenders
  • ¼ cup sliced raw almonds
  • Spicy ketchup (hot sauce, or barbecue sauce for dipping)

Instructions

  1. Preheat the oven to 400°F. In a pie plate or shallow bowl, mix together the panko and matcha powder. In a separate shallow bowl, mix together the flour and ½ teaspoon salt. Put the beaten eggs in a third shallow bowl.
  2. Working with one tender at a time, dredge the chicken in the seasoned flour, then the egg, followed by the matcha panko. Place the tenders on a parchment-lined baking sheet. Brush an almond slice with a little egg wash and place it on the tip of one of the 'fingers,' and repeat with the rest.
  3. Bake the tenders for 10 minutes or until lightly golden and cooked through. Serve with some of the ketchup or sauce spooned over the opposite end as blood.

Nutrition

Nutrition

per serving
Calories
351
Amount/Serving % Daily Value
Carbs
30 grams
Protein
34 grams
Fat
10 grams
Saturated Fat
2 grams
Cholesterol
154 milligrams
Sodium
619 milligrams
Fiber
2 grams
Sugar
2 grams

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