Baked Paleo Chicken Tenders with Honey Mustard Dip || Gracefult Kitchen

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Baked Paleo Chicken Tenders with Honey Mustard Dip

Chicken

These crispy chicken tenders battered with Almond Breeze Almondmilk are an easy and delicious addition to any weeknight dinner.

Ingredients

4 tablespoons Almond Breeze Unsweetened Original Almondmilk, divided
2 large eggs (or 3 small eggs)
1/3 cup coconut flour
3/4 cup Blue Diamond Almond Flour or almond meal
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken tenders
Coconut oil cooking spray

Honey Mustard Dipping Sauce:

3 tablespoons Dijon mustard
2 tablespoons honey
1/2 tablespoon water

Description

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk together eggs and 2 tablespoons of Almond Breeze Unsweetened Original Almondmilk.
In a separate large bowl, mix together coconut flour, Blue Diamond Almond Flour, salt, black pepper, onion powder, paprika, garlic powder, and cayenne pepper. Add remaining 2 tablespoons Almond Breeze Unsweetened Original 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 preheated oven until cooked through, 15 to 20 minutes.
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!