These chicken tenders are awesome. These are sophisticated as well as kid-friendly and easy to make. When I emailed this recipe out in November, I had it for dinner, then for lunch the next day. My brother also got quite inspired by this recipe and invited us over for dinner, which meant, chicken tenders 3 meals in a row. I haven't made them since. I think I am almost ready to get them back into the mix. Enjoy!
1 pound chicken tenders
¼ cup extra virgin olive oil
1 cup dried shredded coconut, unsweetened
½ cup coconut flour
½ teaspoon coarse salt
⅛ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon ground mustard seed
¼ teaspoon onion powder
2 teaspoons whole grain mustard
4 teaspoons honey
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Mix all of the spices and coconut flour in a shallow bowl.
Pour the olive oil into a separate shallow bowl, and the shredded coconut into a third bowl.
Dip each tender in the coconut flour first, then lightly shake off the excess. Next, dip in the bowl with the olive oil and shake off the excess oil. Lastly, dip the chicken in the coconut shreds and use your fingers to press the coconut onto the strips.
Place the chicken strips on prepared baking sheet. Bake for 10 minutes, then turn the chicken over and bake another 10 minutes.
Turn the oven to broil, and continue baking for another 3-5 minutes until the chicken has evenly browned.
While the chicken is cooking, mix the mustard and the honey in a small bowl.
Serve the chicken strips hot with sweet potato fries and the honey mustard sauce or sauce of your choice! As I am sure Kris would like to note, when making fries in the oven, it's important to soak them, let them air dry, and have hot pans before they go into the oven. Oh, and make sure you turn each fry on it's own with your thumb and first finger, none of this spatula multi-fry flip stuff.[/mp_text] [/mp_span] [/mp_row]