Paleo Chicken Strips with Honey Mustard Sauce

Wouldn’t you love a good chicken strip? I’m not talking about the kind dredged through gluten breading and dunked in a vat of hydrogenated fat…

These homemade baked chicken strips are not only way healthier than the restaurants and frozen store brands, they’re moist, tender and delicious too. No greasy slabs of dried out mystery meat here…kids will love them, adults will love them – so why not make these for your family!

My favorite part of this fun finger food meal is probably the honey mustard sauce. It couldn’t be any easier to make, and goes really well with these gluten-free chicken strips. Just dip and eat!

And like I keep saying with many of my Paleo Newbie meals, make an extra serving or two for a great lunch or snack the next day. 

Speaking of chicken…my hubby and I will be attending the Taste of Paleo in Huntington Beach in a couple of weeks. We are super excited to explore what’s out there and to meet some Paleo peeps. They will be having a cooking competition which I thought about entering, but “chickened” out when I found out I would have to prepare 500 samples. That freaked me out just a little! I have faith in my recipes, but since I’m a newbie, I need to scope it all out first and see how it’s done! Maybe next year…

I promise to report back with our new Paleo discoveries and hopefully bring back some fun pictures to share with all of you!

Until then, enjoy this recipe. It just might become a staple for your family. Add some sweet potato fries and you’re good to go!


Paleo Chicken Strips with Honey Mustard Sauce

Paleo Chicken Strips with Honey Mustard Sauce


    Paleo Chicken Strips
  • 1 lb boneless and skinless chicken breasts, cut into strips
  • 3/4 cup almond flour
  • 3/4 cup unsweetened shredded coconut
  • 1 egg
  • Seasoning Mix
  • 3/4 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and pepper
  • Honey Mustard Sauce
  • 5 tbs raw honey
  • 2 tbs Dijon mustard
  • 1 tbs apple cider vinegar


  1. Preheat oven to 375º F
  2. Get a couple of sheets of parchment paper out
  3. On one piece of parchment, lay out the chicken strips and season both sides
  4. Line a cookie sheet with the other sheet of parchment paper, and set aside
  5. In a small bowl, whisk the egg
  6. In another bowl, combine the almond flour and the shredded coconut
  7. Take each piece of seasoned chicken, dip it in the egg, and then over to the almond flour and shredded coconut mixture bowl
  8. Make sure all the pieces are completely coated
  9. Lay each piece on your parchment lined cookie sheet
  10. Once they are all coated, bake for 15-20 min
  11. Note: these will not brown up like fried chicken strips. I put mine under the broiler for a couple minutes for some color. You could also easily fry these in coconut oil instead of baking.
  12. While the chicken is cooking, make the honey mustard sauce
  13. In a small bowl whisk together the honey, mustard and apple cider vinegar - it's that easy!
  14. Super fast and delicious!!

30 replies
  1. Laura
    Laura says:

    Trina- I’ve made these a bunch of times and love them but wondering the nutritional breakdown? I tried putting into myfitnesspal, but considering all of the almond/coconut mix doesn’t get used how would you calculate? Thanks so much!

  2. Anonymous
    Anonymous says:

    Yummy just made them for the first time. I fried them in coconut oil. They were crispy and delicious. I added red pepper flakes to the sauce which I highly recommend!

  3. Homeschool_mommy
    Homeschool_mommy says:

    We made this tonight! It was amazing! I did fry them first in coconut oil, then lined them up in a baking dish and baked for 20 minutes at 375. The homemade honey mustard was excellent! We had some left over and packed them up for kids’ lunches tomorrow! We will make this again!!

  4. Chelsea Balmer
    Chelsea Balmer says:

    I’ve got coconut flour at home in my pantry right now, would I be able to substitute that in place of the almond flour?

    (Love this website by the way! Wonderful recipes that are easy and delicious!)

    • Trina B
      Trina B says:

      Chelsea, yes you can but I would dip them twice. Egg, flour coconut mixture, then maybe one more time so you get a nice coating. And I would fry them in coconut oil. Your texture will be different but still tasty! :) Thank you for your kind words. :)

  5. Christa
    Christa says:

    This turned out wonderfully!!!!! I wish I could make them crispier though. The mix that is used makes the chicken sooooooooooooooooooo juicy and tender! Thanks

    • Trina B
      Trina B says:

      Hi Christa! If you want them a little more crispy, try frying them in coconut oil next time. They are delish! I’m so glad you liked the recipe. :)

  6. Biby
    Biby says:

    So good! I only had about half a cup each of almond flour and shredded coconut and that was enough to get a good coating on the strips. I didn’t have parchment paper so i used aluminum foil. They were very filling and my nonpaleo hubby loved them too. I ate mine over a salad and drizzled the honey mustard over it. It was a very quick and delicious meal and i will for sure be making them again! Thanks for the great recipe!

    • Trina B
      Trina B says:

      It’s shredded unsweetened coconut. The brand I use is Let’s do Organic. It’s 100% organic unsweetened coconut. I found it at Sprouts grocery here in Az. I’m sure Whole foods carries it as well.


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