Gluten Free Almond Crusted Chicken Tenders with a Spicy Honey Mustard Sauce or Dressing

When I was a little kid my favorite food was chicken tenders and french fries. Great, I know (that was sarcasm). But that's literally the food I remember loving most for the majority of my childhood. To this day, I'm still a sucker for both, but I've found a way to health it up quite a bit without sacrificing the taste at all. I honestly think this tastes better than standard chicken tenders, and it won't leave your tummy hurting. Plus this spicy honey mustard dipping sauce is literally heaven in sauce form.

Here's What You'll Need:

-1 chicken breast, cut into strips about 1 cm wide
-1/2 cup almonds
-2 tbsp quinoa flour
-1/4 tsp black pepper
-1/4 tsp Himalayan sea salt
-1/4 tsp chili powder (you can skip it if you don't like spicy, but it really doesn't add a lot of heat)
-2 tbsp olive oil
-1 egg
-1 egg white

For the Sauce:

-1 tbsp Bushwick Kitchen's Bees Knees Spicy Honey
-1 tbsp German Mustard
-1/2 tsp Just Mayo


1) Preheat your oven to 450 degrees.
2) Spray a baking sheet with coconut oil cooking spray.
3) Toss the almonds into a food processor and pulse until they're finely chopped. It took mine about a minute.
4) Toss the almonds with the quinoa flour in a bowl, and add in the salt, pepper, and chili powder.
5) Add in the olive oil to the mixture, mixing regularly as you do so. It will become a bit clumpy, but try to mix thoroughly.
6) Mix the egg and egg white together in a separate bowl. 
7) Dip each chicken strip into the egg mixture and then the almond mixture. Use your hands to spread the almond mixture over the strips, and add each to the baking sheet.
8) Toss the chicken into the oven and cook for about 12 minutes until the tenders are thoroughly cooked through. In the meantime, you can mix together the sauce ingredients.
9) Serve and enjoy with the spicy honey mustard dipping sauce.

It's SO GOOD, right?! It surpassed my childhood memories, so obviously I had to have it again. I decided to throw my second serving in a salad (spinach, arugula, heirloom cherry tomatoes, avocado, red onion) and top it with a spicy honey mustard vinaigrette this time. Just switch out the 1/2 tsp of Just Mayo for 1 tsp of Bragg Live Foods' apple cider vinegar. You can thank me later. Let me know what you think in the comments below!