Baked Paleo Chicken Tenders with Honey Mustard Dip

Prep Time

30

Minutes

Cook Time

30

Minutes

Difficulty

Easy

Serves Up To

4

Servings


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
  • 2 tablespoons Almond Breeze Almondmilk Unsweetened Original
  • 1 pound boneless skinless chicken tenders
  • Coconut oil cooking spray
  • 3 tablespoons dijon mustard
  • 2 tablespoons honey
  • ½ tablespoon warm water

Directions

  1. 1

    Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

  2. 2

    In a medium bowl, whisk together the eggs and 2 tablespoons of almondmilk.

  3. 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. 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. 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. 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!

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

Courtesy of: Ambitious Kitchen

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