- Unsweetened Original Almondmilk Coconutmilk
- Shelf Stable Unsweetened Original Almondmilk Coconutmilk
- Cook Time
- 150 Minutes
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the eggs and 2 tablespoons of almondmilk.
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.
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.
Generously spray the tops of the chicken strips with cooking oil spray. Bake in the oven for 15-20 minutes until cooked through.
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!
Courtesy of: Ambitious Kitchen