by Danielle Walker - See a video of her beautifully illustrated cookbook here and check out her website!
Serves: 4
*Update: If you can tolerate eggs, I suggest substituting the olive oil with 2 beaten eggs
as this helps hold the coating on better. I’ve also found that if you
place a wire rack over the cookie sheet and bake the chicken strips on
the rack it helps get the coating even more crispy.
If
there’s one thing that frustrates me the most, it’s having to make 2
different meals at dinner time. I try to feed my son what we are having
for dinner that night, but sometimes the flavors are too mature for his
pallet, so I like to keep some more kid friendly options in the freezer.
My
son, like most kids, loves chicken nuggets. It’s pretty hard to stay
away from some of the frozen foods they sell when you have a toddler who
wants to eat on his own watch, but luckily there are a lot of organic
(and even gluten-free!) versions out there right now. This time though, I
wanted to make a grain-free, paleo, and SCD chicken finger that both he
and I could enjoy. I served half for dinner, and froze the other half
for those unpredictable nights where he immediately throws the food I
serve onto the floor!
1 pound chicken tenders
¼ cup extra virgin olive oil
1 cup dried shredded coconut, unsweetened
½ cup coconut flour
½ teaspoon coarse salt
⅛ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon ground mustard seed
¼ teaspoon onion powder
2 teaspoons whole grain mustard
4 teaspoons honey
¼ cup extra virgin olive oil
1 cup dried shredded coconut, unsweetened
½ cup coconut flour
½ teaspoon coarse salt
⅛ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon ground mustard seed
¼ teaspoon onion powder
2 teaspoons whole grain mustard
4 teaspoons honey
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Mix all of the spices and coconut flour in a shallow bowl.
- Pour the olive 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 olive oil and shake off the excess oil. Lastly, dip the chicken in the coconut shreds and use your fingers to press press the coconut onto the strips.
- Place the chicken strips on prepared baking sheet. Bake for 10 minutes, then 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 the honey in a small bowl.
- Serve the chicken strips hot with the honey mustard sauce or sauce of your choice!
