Baked Paleo Chicken Tenders with Honey Mustard Dip

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Ranking: 0.0/5 stars

Serves up to

4

Total Time

30
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INGREDIENTS

  • 2 large eggs (or 3 small eggs)
  • 2 tablespoons Almond Breeze almondmilk Unsweetened Original
  • 1/3 cup coconut flour
  • 3/4 almond flour or almond meal
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 1 pound boneless skinless chicken tenders
  • Coconut oil cooking spray
  • 3 tablespoons dijon mustard
  • 2 tablespoons honey
  • ½ tablespoon warm water

directions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the eggs and 2 tablespoons of almondmilk.
  3. In a separate large bowl, mix together coconut flour, almond flour, salt, black pepper, onion powder, paprika, garlic powder, and cayenne pepper. Add 2 tablespoons of almondmilk to the bowl and use a fork to mix together to form a ‘crumb-like’ texture.
  4. Dip each chicken tender into flour mixture, then into egg mixture (coating the tender entirely), then back into flour mixture to coat the chicken strips. This should create a crumb-like look. Place each strip on the prepared baking sheet, 2 inches apart.
  5. Generously spray the tops of the chicken strips with cooking oil spray. Bake in the oven for 15-20 minutes until cooked through.
  6. To make the honey mustard dipping sauce: add dijon mustard, honey and warm water to a bowl and mix together until well-combined. Then get dipping!
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