Paleo Baked Chicken Strips with Honey Mustard Sauce Recipe
Simple paleo and gluten-free recipe for baked chicken strips. Includes a quick, 3-ingredient honey-mustard dipping sauce too.
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!!