Baked Gluten-Free Cracker Crusted Chicken Tenders with Honey Mustard Dipping Sauce (Edit recipe)

For the Honey Mustard Dipping Sauce

1. In a bowl, combine the mayonnaise, Dijon mustard, whole-grain mustard, honey and garlic. Stir until combined, cover and refrigerate until ready to use. Lasts 5 days in the fridge.

For the Baked Gluten-Free Cracker Crusted Chicken Tenders

1. Preheat oven to 425F and line a large baking sheet with parchment paper.
2. In a food processor, combine the crackers, granulated onion, granulated garlic, basil, parsley, oregano and black pepper. Pulse until finely ground. Transfer to a bowl and set aside.
3. Place the arrowroot starch and eggs into two separate bowls. Add the water to the eggs and whisk vigorously until frothy.
4. Dredge each piece of chicken in the arrowroot starch to coat both sides, then dip into the egg wash, letting excess drip off. Dredge in the cracker mixture and set onto the prepared sheet pan.
5. Drizzle both sides of the chicken tenders with the olive oil. Transfer to the oven and bake for 15 to 20 minutes, flipping halfway, or until the cracker crust is golden brown and the thickest part of the chicken registers 165F on an instant-read thermometer.
6. Serve with the lemon wedges and Honey Mustard Dipping Sauce.