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Chicken Tenders Recipe

These easy chicken tenders are coated with an almond and coconut flour breading. They’re pan-seared until crispy and served with a “honey” mustard sauce. We use dates in place of honey to keep the recipe Whole30 friendly!

Chicken Tenders Recipe
SERVES 4 | FINISH IN 30 minutes


These easy chicken tenders are coated with an almond and coconut flour breading. They’re pan-seared until crispy and served with a “honey” mustard sauce. We use dates in place of honey to keep the recipe Whole30 friendly!

Ingredients
  • 2 lb. boneless Chicken Breasts, cut into strips
  • 1 c. Almond Flour
  • 1/3 c. Almonds, ground
  • 1/3 c. Coconut Flour
  • 2 tsp. Italian Seasoning Blend
  • 1 tsp. Salt
  • 1 tsp. Paprika
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Ground Black Pepper
  • 3 Eggs
  • 1/4 c. Water
  • 2 tbsp. Olive or Avocado Oil

“Honey” Mustard:

  • 1/3 c. Organicville® Yellow Mustard
  • 1/4 c. Whole30 Approved Mayo
  • 3 Medjool Dates, soaked in warm water for 20 minutes to soften
  • 1/4 tsp. Salt
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Onion Powder
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Directions
  1. Slice chicken into small tenders.
  2. In a mixing bowl, stir together almond flour, ground almonds, coconut flour, Italian seasoning, salt, paprika, onion powder, garlic powder, and pepper.
  3. In a separate bowl, whisk together eggs, water and oil.
  4. Coat each piece of chicken in egg, then dredge in flour mixture.
  5. Heat a large skillet to medium and add about 1 tbsp olive oil. Pan-sear tenders for 5-6 minutes on each side, watching carefully so they don’t burn, until chicken is cooked through.
  6. Meanwhile, add all ingredients for honey mustard sauce to a blender or food processor and blend until smooth.
  7. Serve chicken with honey mustard sauce on the side.

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