SESAME COCONUT CHICKEN TENDERS WITH HOT HONEY MUSTARD

I’ll be honest. I’m not afraid to heat up a bag of frozen chicken tender for my kids, but it’s really hard to find one that uses good ingredients and actually tastes good. When I have the time, I like to make this grain-free version that is super delicious.

Serves 4-6

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YOU WILL NEED

• 1 cup unsweetened nondairy yogurt or kefir

• 1 teaspoon cayenne pepper (optional)

• 2 pounds chicken tenders

• 1 cup cassava flour 

• 1/2 cup almond flour

• 1/2 cup shredded coconut

• 1/4 cup sesame seeds

• 1 teaspoon sweet paprika 

• 1 teaspoon garlic powder 

• 1/2 teaspoon fine sea salt

• 1/2 cup melted coconut oil or ghee

• Hot Honey Mustard, for serving (recipe below)

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TO MAKE

Preheat the oven to 425ºF.

Line a baking sheet with parchment paper. 

In a large container, whisk together the yogurt and cayenne. Add the chicken tenders and toss to coat. Let marinate in the refrigerator for at least one hour or overnight.

In a medium bowl, whisk together the cassava flour, almond flour, shredded coconut, sesame seeds, paprika, garlic powder and salt.

Dip the marinated chicken tenders in the flour mixture to coat completely.

Arrange on the prepared baking sheet making sure each chicken tender has a bit of space around it. Drizzle the chicken tenders with the melted coconut.

Bake until golden and crispy, 20-25 minutes.

Serve right away with Hot Honey Mustard or the condiments of your choice.

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for the HOT HONEY MUSTARD

• 1/4 cup smooth Dijon mustard 

• 1/4 cup whole grain Dijon mustard

• 1/2 cup raw honey

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon cayenne pepper

• 1/8 teaspoon black pepper

Thoroughly whisk together the smooth mustard, whole grain mustard, honey, turmeric, cayenne, and black pepper.

Store in the refrigerator for up to 2 weeks.

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