Chicken Fingers with Spanish Dipping Sauce

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1 roasted red pepper or pimento, roughly chopped (about 3/4 cup)

1/2 cup toasted almonds

2 slices firm-texture crustless white bread, torn (2.5 ounces) 

1 small tomato, cored and roughly chopped 

1 clove garlic, chopped

2 tablespoons red wine vinegar

1/2 cup olive oil

Kosher salt and freshly ground pepper 

1 cup all-purpose flour

3 large eggs

3 cups panko (Japanese bread crumbs)

4 boneless, skinless chicken breasts (about 6 ounces each)

Vegetable oil, for frying 

Cole slaw, for serving