Coconut, almonds, and crunchy chicken with honey mustard dipping sauce....pure deliciousness in every bite!
12 chicken tenderloins (2 lbs)
1 lime juiced
3/4 c. Flour
1 c. Toasted almonds
1/2 c. Sweetened coconut flakes
1 c. Panko bread crumbs or gluten free
1 T. Brown sugar
1 t. Salt
1 t. Onion powder
1 t. Garlic powder
1/2 t. Pepper
1/2 t. Ginger
1/4 t. Cayenne pepper
Preheat oven to 400 degrees. Add almonds and coconut flakes to your food processor and process until almonds are about the size of the panko crumbs, scraping the sides of the blender as needed. Add almonds/coconut, panko, spices and brown sugar to a shallow dish and mix until evenly distributed.
Place the flour in another shallow dish.
Whisk the egg with the lime juice in another shallow dish.
Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/almond/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks.
Place chicken on foil lined pan or nonstick sprayed pan. Bake for 12 mins then flip and bake for another 10 to 12 mins. Chicken should be cooked through and golden brown. You can broil the last few minutes to achieve golden color.
Honey Mustard Dipping Sauce:
Mix together the following ingredients:
1/3 c. Avocado mayo
2 T. Sweet and spicy mustard
2 t. Honey