Baked Paleo Chicken Tenders with Honey Mustard Dip

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together eggs and 2 tablespoons of Almond Breeze Unsweetened Original Almondmilk.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until cooked through, 15 to 20 minutes.

Step 6

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!