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CRISPY PALEO CHICKEN TENDERS + HONEY MUSTARD DIPPING SAUCE
Course |
Lunch/Dinner
Prep |
30
minutes
mins
Cook |
25
minutes
mins
Jenna Waters
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Ingredients
CHICKEN
3
pounds
Chicken Breasts
,
cut into strips (or chicken tenders)
6
Eggs
2
cups
Almond Flour
1
cup
Unsweetened Coconut Flakes
2
tablespoons
Italian Seasoning
2
teaspoons
Sea Salt
2
teaspoons
Black Pepper
HONEY MUSTARD SAUCE
½
cup
Avocado Oil Mayonnaise
¼
cup
Yellow Mustard
,
I like stone ground
¼
cup
Honey
Instructions
) Beat eggs in a dish and set aside
) In a separate dish, combine almond flour, coconut flakes, Italian Seasoning, salt, and pepper. Mix well and set aside
) Dip the tenders in the egg wash, shake off excess egg, then roll in 'breading' mixture.
) Place tenders on baking sheet and drizzle with avocado oil
) Bake at 400 for 20-30 minutes until internal temperature reaches 165.
) While chicken is baking, mix up sauce ingredients for dipping!
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