2 large eggs (or 3 small eggs)
2 tablespoons Almond Breeze almondmilk Unsweetened Original
1/3 cup coconut flour
3/4 almond flour or almond meal
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cayenne pepper
2 tablespoons Almond Breeze almondmilk Unsweetened Original
1 pound boneless skinless chicken tenders
Coconut oil cooking spray
3 tablespoons dijon mustard
2 tablespoons honey
½ tablespoon warm water


1.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
2.In a medium bowl, whisk together the eggs and 2 tablespoons of almondmilk.
3.In a separate large bowl, mix together coconut flour, almond flour, salt, black pepper, onion powder, paprika, garlic powder, and cayenne pepper. Add 2 tablespoons of almondmilk to the bowl and use a fork to mix together to form a ‘crumb-like’ texture.
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.
5.Generously spray the tops of the chicken strips with cooking oil spray. Bake in the oven for 15-20 minutes until cooked through.
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!

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