Chicken Tenders with Hot Honey Mustard Dipping Sauce

Chicken tenders remind me so much of my childhood. My mom would make homemade chicken tenders once a week growing up. They are easy to make and kids love them. I don’t remember once where me or my siblings were disappointed that it was chicken tenders night.

The problem with the general recipe that most people use is that it calls for flour as the breading. So I wanted to create a gluten free breading for the tenders that adults and children would love. I’ve just made your weeknights so much better. And if you have kids, they are going to love you!

Instead of frying the tenders, I have created the recipe for baking. Not only is it healthier but it’s less work because all you have to do is bread the chicken, throw them in the oven, and wait for that crispy tender to emerge!

  • 1 lb of chicken tenders (I use Butcherbox)
  • 3/4 cup cashews
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup unsweetened coconut
  • 2 eggs

Step 1

Pre-heat oven to 350 degrees. While oven is preheating, pour cashews, salt, garlic powder, smoked paprika, and unsweetened coconut in a food processor. Pulse on low until all ingredients are mixed together and cashews are in tiny pieces (not completely fine).

Step 2

Pour cashew mixture from food processor onto a plate. Whisk eggs in a medium size bowl.

Step 3

Spray a baking sheet with coconut oil or avocado oil and set beside of cashew mixture. Form an assembly line where the egg mixture is first, then the cashew mixture, and last the baking sheet.

Step 4

Dip defrosted chicken tenders into egg then the cashew mixture. Make sure each chicken tender has a thin cashew mixture coating on both sides and place onto baking sheet. Make sure tenders are spaced about 1 inch apart on the baking sheet.

Step 5

Once all tenders are coated with mixture and are on the baking sheet, bake for 20-25 minutes or until tenders are cooked through. Enjoy immediately!

Hot Honey Mustard

  • 1/3 cup organic mustard
  • 1 tablespoon sriracha (or less depending on your spice preference)
  • 1 1/2 tablespoons honey

Whisk all ingredients together and serve with chicken tenders.

*Note: Chicken tenders will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month. They are best re-heated in the oven.

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