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! Can be served with any our condiments (Ketchup, NSA Ketchup, Stone Ground Mustard, NSA Mustard, Dijon).
Chicken Tenders Recipe
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
Products you'll need
Yellow Mustard
Text link
Directions
- Slice chicken into small tenders.
- In a mixing bowl, stir together almond flour, ground almonds, coconut flour, Italian seasoning, salt, paprika, onion powder, garlic powder, and pepper.
- In a separate bowl, whisk together eggs, water and oil.
- Coat each piece of chicken in egg, then dredge in flour mixture.
- 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.
- Meanwhile, add all ingredients for honey mustard sauce to a blender or food processor and blend until smooth.
- Serve chicken with honey mustard sauce on the side.
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