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

These Baked Gluten-Free Cracker Crusted Chicken Tenders with Honey Mustard Dipping Sauce are super crispy on the outside, juicy in the middle and very easy to make. Try the tenders on their own, with your favourite side dishes, or overtop of a delicious salad!

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	540
Fat:	32 g
Carbohydrates:	39 g
Protein:	24 g
Cholesterol:	100 g
Sodium:	541 mg
Fiber:	0 g
Sugars:	10 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

For the Honey Mustard Dipping Sauce

1 tsp Granulated Garlic
1/4 cup Avocado Oil Mayonnaise
1/4 cup Coarse-Dijon Mustard (Noble Made)
2 Tbsp Whole Grain Mustard
2 Tbsp Honey, all natural

For the Baked Gluten-Free Cracker Crusted Chicken Tenders

2.5 cups Simple Mills Fine Ground Sea Salt Almond Flour Crackers
1 tsp Granulated Garlic
1 tsp Onion, granulated
1 tsp dried Basil
1 tsp Parsley, dried
1 tsp dried Oregano
1/2 tsp Black Pepper, freshly cracked
1/4 cup Arrowroot Flour
2 whole Eggs
1 Tbsp Water
4 Boneless Skinless Chicken Breasts
2 Tbsp Extra Virgin Olive Oil
1/2 Lemon, cut into wedges

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Honey Mustard Dipping Sauce

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

Preheat oven to 425F and line a large baking sheet with parchment paper.
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.
Place the arrowroot starch and eggs into two separate bowls. Add the water to the eggs and whisk vigorously until frothy.
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.
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.
Serve with the lemon wedges and Honey Mustard Dipping Sauce.