These baked chicken tenders are made with gluten free flour and a blend of spices. They have a nice little kick and are delicious! Enjoy with a salad and some sweet potato fries. #poultry
Ingredients:
For the Chicken Fingers
2 pounds chicken breasts
2 whole eggs, beaten
1 cup almond flour
¼ cup tapioca flour
1 teaspoon garlic powder
1 teaspoon dried mustard
½ teaspoon sweet paprika
½ teaspoon himalayan salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
2-3 tbsp avocado oil
For the Dipping Sauce
⅓ cup mayonnaise
2 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons honey
sprinkle of cayenne pepper
Directions:
Preheat oven to 400F. Line a baking sheet with parchment paper.
Beat the eggs in a separate shallow bowl.
In a shallow bowl, add almond flour, tapioca flour, garlic powder, dried mustard, paprika, salt, black pepper and cayenne and stir until evenly combined.
Dip each chicken strip in egg then toss in flour mixture until evenly coated on all sides; place on lined baking sheet and repeat until all chicken is used.
Drizzle generously with avocado oil, place in the oven and bake until the crust gets golden brown and chicken is cooked through, about 15-20 minutes. Flip after 10 minutes.
While your chicken fingers are cooking, prepare the dipping sauce by combining all ingredients in a small bowl and whisk together.
When the chicken is fully cooked, allow to cool on the baking sheet. Serve with dipping sauce.