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 most fast-food restaurants and grocery store brands.

This really easy paleo recipe offers you moist, tender, and delicious chicken fingers you can cook up at home.

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 meal-preop 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!

Enjoy!

Paleo Chicken Strips with Honey Mustard Sauce

Paleo Chicken Strips with Honey Mustard Sauce

Ingredients

    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

Instructions

  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!!
https://www.paleonewbie.com/paleo-chicken-strips-honey-mustard-sauce/

easy paleo and gluten-free recipe for baked chicken fingers with a quick honey-mustard dipping sauce

Paleo Baked Chicken Strips with Honey Mustard Sauce Recipe

by Trina
Simple paleo and gluten-free recipe for baked chicken strips. Includes a quick, 3-ingredient honey-mustard dipping sauce too.
Course Entree
Cuisine American
Servings 4 people

Ingredients
  

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/unfiltered honey
  • 2 tbs Dijon mustard
  • 1 tbs apple cider vinegar

Instructions
 

  • Preheat oven to 375º F
  • Get a couple of sheets of parchment paper out
  • On one piece of parchment, lay out the chicken strips and season both sides
  • Line a cookie sheet with the other sheet of parchment paper, and set aside
  • In a small bowl, whisk the egg
  • In another bowl, combine the almond flour and the shredded coconut
  • Take each piece of seasoned chicken, dip it in the egg, and then over to the almond flour and shredded coconut mixture bowl. Make sure all the pieces are completely coated
  • Lay each piece on your parchment lined cookie sheet
  • Once they are all coated, bake for 15-20 min
  • 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.
  • While the chicken is cooking, make the honey mustard sauce. In a small bowl whisk together the honey, mustard and apple cider vinegar – it's that easy!
  • Super fast and delicious!!
Keyword chicken strips, chicken fingers, baked chicken, honey-mustard sauce

Join the Conversation

  1. Do these chicken strips taste like coconut? I am not fond of coconut flavor, that is why I ask.

    1. No, It just helps with the crunch.

  2. 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!

    1. Hi Laura, good question. Maybe just add a tablespoon or two of the milk to the app instead of the whole amount?

  3. 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!

    1. Yummm…I’m hungry and I like your addition of red pepper flakes! Thank you for the comment! :)

  4. 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!!

    1. I’m so glad you enjoyed the recipe! What a great idea for school lunches! :)

  5. Hi Trina, my daughter is allergic to almonds..is there a substiture for almond flour?

    1. There are other nut flours you could try. Maybe a walnut flour?

  6. how many people does this recipie serve? xx

    1. Chloe, about 2-3 depending on your appetite. ;)

  7. I’m not a coconut fan. Is there a substitute for the coconut flakes?

    1. Hi Viki, You can simply leave the coconut flakes out.

  8. 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!)

    1. 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. :)

  9. 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

    1. 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. :)

  10. This looks delicious! Do you think we can mix the seasoning right with the almond flour?

    1. Sure! I think that would work out fine! :)

  11. 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!

  12. Christianna says:

    This looks yum- but what is the unsweetened coconut? Is it coconut milk or flakes?
    Thanks!

    1. 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.

  13. Sounds so delicious, pinning for later!

  14. He’s awesome! You make a great team!

  15. He’s awesome! You make a great team!

  16. Haha. Thank you Bonnie! Stone is getting pretty creative these days. So much fun! :)

  17. Haha. Thank you Bonnie! Stone is getting pretty creative these days. So much fun! :)

  18. I love your lil’ bucket of chicken! So dang cute!

  19. I love your lil’ bucket of chicken! So dang cute!

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