Coconut Chicken Fingers and Honey Mustard Dipping Sauce
I talk a big game when it comes to pizza, but chicken fingers also hold a very special place in my heart, especially when paired with a honey mustard dipping sauce. Mmmmhm. Yes. I actually made these a couple weeks ago and haven’t gotten around to putting them up, and am having to fight the urge to stop doing this right now and go make them again.
Chicken fingers are typically thought of as a kid’s food, which is fair. But what you might be missing is they are also the perfect on the go snack food; they store easily and just grabbing 1-2 is a quick protein fix pre or post workout.
The coconut crusted nature makes these a slightly elevated version of the kid’s classic.
I’ve seen a TON of different variations on this recipe, and after much trial and error, this is my favorite way to do coconut chicky fingys. I should really have a child so I can talk like that in a kid voice with made up words out loud to somebody who cares. You can pretty much make your kid care about anything you say right?
Right. Because I totally cared about everything my mom said. #not
COCONUT CHICKEN FINGERS + HONEY MUSTARD DIPPING SAUCE
- 1-1.5 lb chicken tenders
- 2 eggs, beaten
- 3T coconut flour
- 2T almond flour
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- OPTIONAL: 1/2 tsp cayenne pepper
- 1 cup unsweetened, finely shredded coconut
- 1/2 cup dijon or yellow mustard
- 1/4 cup melted raw honey
- Grab three small bowls and set up three dipping stations. In the first bowl bowl, mix the almond flour, coconut flour, sea salt, garlic powder, black pepper and cayenne pepper. The second bowl will contain the beaten eggs, and the third will contain the shredded coconut.
- Pat the chicken tenders dry. Gently roll one in the almond/coconut flour mixture. Then, dip it in the egg mixture. Finally, coat it in the shredded coconut, and place onto a plate.
- Repeat X 1 million. It doesn’t take nearly as long as you would think. Listen to a podcast while you wait! I like Criminal, Serial, Joyce Meyer, Vous Church, and of course, our church, GUTS Church.
- Once your chicken tenders are all coated, you’ll need a large skillet. Heat 3-4 tablespoons of coconut oil until it is very hot.
- Fry the chicken tenders for 4-6 minutes on each side, or until golden brown and cooked through in the center.
- In a separate bowl, mix the mustard and melted honey well. Pour over the completed chicken tenders, and save some extra for dipping!
TIP: If you are making a large quantity and need to fry in batches, I like to set my oven to the lowest setting, and keep my finished tenders on a plate in the oven to keep them warm.