Simple Recipes for Every Day
Healthy Baked Chicken Tenders with Honey Mustard Sauce
- Serves: 6
- Prep Time: 25 min
- Cook Time: 20 min
Ingredients
- 3 large eggs
- 1 cup almond flour
- 1 ½ teaspoons sea salt
- 1 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Freshly cracked black pepper, to taste
- 2 cups shredded unsweetened coconut
- 1½ pounds chicken tenderloins
Honey Mustard Dipping Sauce
- ¼ cup Dijon mustard
- ¼ cup whole grain mustard
- ½ cup honey
- 3 tablespoons mayonnaise
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Ingredients
- 3 large eggs
- 1 cup almond flour
- 1 ½ teaspoons sea salt
- 1 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Freshly cracked black pepper, to taste
- 2 cups shredded unsweetened coconut
- 1½ pounds chicken tenderloins
Honey Mustard Dipping Sauce
- ¼ cup Dijon mustard
- ¼ cup whole grain mustard
- ½ cup honey
- 3 tablespoons mayonnaise
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Method
- Preheat the oven to 425°F with a rack in the center position. Lightly grease a large rimmed baking sheet.
- Add the eggs to a shallow bowl. In a second shallow bowl, whisk together the almond flour, 1 teaspoon of the salt, the paprika, onion powder, garlic powder, and pepper. Add the coconut to a third shallow bowl.
- Pat the chicken dry with a paper towel and sprinkle all over with the remaining ½ teaspoon salt. Working with one tender at a time, coat with the almond flour mixture. Transfer to the egg and coat all over, letting the access drip off. Gently press into the coconut until adhered. Place on the prepared sheet pan, making sure the tenders do not touch each other. Repeat with remaining chicken tenders.
- Bake until golden brown and cooked through, about 20 minutes.
- Meanwhile, in a small bowl whisk together the Dijon, whole grain mustard, honey, and mayonnaise. Season with salt and pepper, to taste. The sauce can be made ahead and stored for up to a week.
- Serve the chicken tenders with honey mustard dipping sauce alongside.
Notes
The sauce can be made ahead and stored in the refrigerator for up to 1 week.