Almond Crusted Chicken Tenders With Honey Mustard Dipping Sauce
Recipe type: Lunch/Dinner
Cuisine: American
Crispy Almond Crusted Chicken Tenders With a Tangy & Sweet Honey Mustard Dipping sauce!
  • For The Almond Crusted Chicken Tenders
  • 1 Pound┬áchicken tenderloins
  • ½ Cup Almond Flour
  • ½ Cup Coconut Flour
  • ¼ Cup Parmesan Cheese
  • 1 Tablespoon Garlic Powder
  • 1 teaspoon Pink Himalayan Sea Salt
  • 1 teaspoon black pepper
  • 2 Eggs
  • 1 Tablespoon Mazola Corn Oil + 1 Tablespoon for baking sheet
  • 2 Tablespoons Water
  • For The Honey Mustard Dipping Sauce
  • ½ Cup Plain Greek Yogurt
  • ¼ Cup Honey
  • ¼ Cup Dijon Mustard
  • 2 Tablespoons Mazola Corn Oil
  • 1 Tablespoon Apple Cider Vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon Himalayan Pink Sea Salt
  1. For Almond Crusted Chicken Tenders
  2. Preheat your oven to 350 degrees.
  3. Line a baking sheet with parchment paper. Brush 1 Tablespoon of Mazola Corn Oil over the parchment paper using a silicon brush.
  4. In a medium bowl, combine the almond flour, coconut flour, parmesan cheese, garlic powder, salt, and pepper. Mix to combine.
  5. In another medium bowl, combine the eggs, water, and Mazola Corn Oil. Mix with a fork until combined.
  6. To bread the chicken tenders, coat lightly in the flour mixture, dip the chicken tender into the egg mixture then back into the flour mixture. Coat each chicken tender generously with the flour mixture.
  7. Place on the baking sheet. Repeat this process to each chicken tender.
  8. Bake for 10 minutes on one side, flip each piece of chicken and continue to cook for 10 minutes, or until the center of the chicken reached 165 degrees on a meat thermometer.
  9. *Tip: For a deeper, darker color on the top of your chicken, place under the broiler for just a couple minutes. The almonds in the almond flour will turn a nice golden brown.
  10. While the chicken is baking, prepare your sauce.
  11. Homemade Honey Mustard Dipping Sauce
  12. In a small bowl, combine the Greek yogurt, honey, dijon mustard, apple cider vinegar, Mazola Corn Oil, garlic powder and salt. Mix together thoroughly. Refrigerate until you are ready to serve. Refrigerate any leftovers.
Recipe by Daily DIY Life at