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Baked Paleo Chicken Tenders with Honey Mustard Dip
Baked Paleo Chicken Tenders with Honey Mustard Dip
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Crunchy almond milk battered chicken tenders - a quick and tasty weeknight treat.
Ingredients:
  • 4 tablespoons Almond Breeze Unsweetened Original Almondmilk
  • 2 large eggs (or 3 small eggs)
  • 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
  • Honey Mustard Dipping Sauce:
  • 3 tablespoons dijon mustard
  • ½ tablespoon warm water
Instructions:
  • Preheat the oven to a toasty 400°F (200°C) and get ready to bake by lining a big baking sheet with parchment paper.
  • Whisk eggs with 2 tablespoons of Almond Breeze Unsweetened Original Almondmilk in a medium bowl.
  • In a large bowl, combine coconut flour, Blue Diamond Almond Flour, salt, black pepper, onion powder, paprika, garlic powder, and cayenne pepper. Pour in the remaining 2 tablespoons of Almond Breeze Unsweetened Original Almondmilk and use a fork to create a 'crumb-like' texture.
  • Coat each chicken tender in flour, dip in egg mixture, coat again in flour for a crispy finish. Arrange on baking sheet with space in between. Finish by generously spraying tops with cooking oil spray.
  • Cook in the preheated oven until done, for about 15 to 20 minutes.
  • For the honey mustard dipping sauce, combine Dijon mustard, honey, and warm water in a bowl. Stir until fully mixed. Time to dip!

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