Baked Gluten-Free Cracker Crusted Chicken Tenders with Honey Mustard Dipping Sauce
These Baked Gluten-Free Cracker Crusted Chicken Tenders with Honey Mustard Dipping Sauce are super crispy on the outside, juicy in the middle and very easy to make.
Servings: 4 people
Ingredients
For the Honey Mustard Dipping Sauce:
- ¼ avocado oil mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons all-natural honey
- 1 teaspoon granulated garlic
For the Baked Gluten-Free Cracker Crusted Chicken Tenders:
- 2.5 cups Simple Mills Fine Ground Sea Salt Almond Flour Crackers
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon dry basil
- 1 teaspoon dry parsley
- 1 teaspoon dry oregano
- ½ teaspoon freshly-cracked black pepper
- ¼ cup arrowroot starch
- 2 large eggs
- 1 tablespoon water
- 4 boneless skinless chicken breasts, sliced into thirds, lengthwise
- 2 tablespoons extra-virgin olive oil
- ½ lemon cut into wedges, for serving
Instructions
For the Honey Mustard Dipping Sauce:
- In a bowl, combine the mayonnaise, Dijon mustard, whole-grain mustard, honey and garlic. Stir until combined, cover and refrigerate until ready to use. Lasts 5 days in the fridge.
For the Baked Gluten-Free Cracker Crusted Chicken Tenders:
- Preheat oven to 425F and line a large baking sheet with parchment paper.
- In a food processor, combine the crackers, granulated onion, granulated garlic, basil, parsley, oregano and black pepper. Pulse until finely ground. Transfer to a bowl and set aside.
- Place the arrowroot starch and eggs into two separate bowls. Add the water to the eggs and whisk vigorously until frothy.
- Dredge each piece of chicken in the arrowroot starch to coat both sides, then dip into the egg wash, letting excess drip off. Dredge in the cracker mixture and set onto the prepared sheet pan.
- Drizzle both sides of the chicken tenders with the olive oil. Transfer to the oven and bake for 15 to 20 minutes, flipping halfway, or until the cracker crust is golden brown and the thickest part of the chicken registers 165F on an instant-read thermometer.
- Serve with the lemon wedges and Honey Mustard Dipping Sauce.