Honey Mustard Chicken Tenders
AuthorErin GroveCategoryQuick and Easy DinnersPreheat oven to 425 degrees
Clean and cut chicken breasts into 1 in thick tenders. I sometimes pound the chicken breast down to be thinner. This is totally up to you!
In a medium bowl, whisk eggs and set aside.
In another medium bowl, mix together almond flour, arrowroot and all of the spices except for the red pepper flakes.
Coat the chicken tenders with egg then coat in flour and spice mixture. Set tenders aside.
Add avocado oil and butter to a medium skillet and heat over medium to high heat.
Once oil and butter is hot, add tenders to the skillet and pan fry on each side for 2 minutes or until crispy and browned.
Transfer tenders to a baking sheet lined with foil or parchment paper. Bake for 10-15 minutes until cooked through.
While tenders are baking, mix honey, dijon and yellow mustards and red pepper flakes in a small bowl.
When tenders are finished baking, drizzle honey mustard sauce onto each of the tenders.
Keep leftover sauce for dipping.
Ingredients
Directions
Preheat oven to 425 degrees
Clean and cut chicken breasts into 1 in thick tenders. I sometimes pound the chicken breast down to be thinner. This is totally up to you!
In a medium bowl, whisk eggs and set aside.
In another medium bowl, mix together almond flour, arrowroot and all of the spices except for the red pepper flakes.
Coat the chicken tenders with egg then coat in flour and spice mixture. Set tenders aside.
Add avocado oil and butter to a medium skillet and heat over medium to high heat.
Once oil and butter is hot, add tenders to the skillet and pan fry on each side for 2 minutes or until crispy and browned.
Transfer tenders to a baking sheet lined with foil or parchment paper. Bake for 10-15 minutes until cooked through.
While tenders are baking, mix honey, dijon and yellow mustards and red pepper flakes in a small bowl.
When tenders are finished baking, drizzle honey mustard sauce onto each of the tenders.
Keep leftover sauce for dipping.