Recipe Instructions:
3 large eggs, beaten
1 cup almond flour
1½ teaspoons sea salt
1 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Freshly cracked black pepper, to taste
1½ pounds chicken tenders
2 cups shredded unsweetened coconut
Honey Mustard Dipping Sauce
¼ cup Dijon mustard
¼ cup whole grain mustard
½ cup honey
3 tablespoons mayonnaise
Sea salt, to taste
Freshly cracked black pepper, to taste
Preheat the oven to 425°F. With a rack in the center position. Lightly grease a large rimmed baking sheet.
Add the eggs to a shallow bowl. In a second shallow bowl, whisk together the almond flour, 1 teaspoon of the salt, paprika, onion powder, garlic powder and pepper. Add the shredded coconut to a third shallow bowl.
Pat the chicken dry with a paper towel and sprinkle the chicken all over with the remaining ½ teaspoon salt. Working with one chicken tender at a time, coat all over with the almond flour mixture. Transfer the chicken to the egg and coat all over, letting the access drip off. Gently press into the coconut until adhered. Place the chicken on the prepared baking sheet. Repeat with remaining ingredients. Making sure the chicken tenders do not touch each other.
Bake in the oven until golden brown and cooked through, about 20 minutes.
Meanwhile, make the honey mustard sauce. In a small bowl whisk together the Dijon, whole grain mustard, honey and mayonnaise. Season with salt and pepper, to taste. Can be made ahead and stored for up to a week.
Serve the chicken tenders with honey mustard dipping sauce alongside.
