Submitted by: Genevieve Ozment
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Gluten-free recipe for chicken fingers with a quick and easy honey mustard sauce.
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Mix all of the spices and coconut flour in a shallow bowl.
Pour the melted coconut oil into a separate shallow bowl, and the shredded coconut into a third bowl.
Dip each tender in the coconut flour first, then lightly shake off the excess. Next, dip in the bowl with the coconut oil and shake off the excess oil. Lastly, dip the chicken in the coconut shreds and use your fingers to press the coconut onto the strips.
Place the chicken strips on prepared baking sheet. Bake for 10 minutes, turn the chicken over, and bake another 10 minutes. Turn the oven to broil, and continue baking for another 3-5 minutes until the chicken has evenly browned.
While the chicken is cooking, mix the mustard and honey together in a small bowl.