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Baked Chicken Fingers (Honey-Mustard Sauce)

Andrea Hill
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Servings 4

Ingredients
  

  • 1 1/2 pounds free-range or certified organic chicken breast tenders
  • 2 tablespoons unsweetened dairy-free milk beverage
  • 1 large pastured egg beaten
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried parsley
  • 1/8 teaspoon dried oregano or basil
  • 1/8 teaspoon Celtic or Himalayan sea salt
  • 1/8 teaspoon black pepper
  • 1 cup homemade gluten-free breadcrumbs see Notes below or almond flour (for grain-free diets)

Instructions
 

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • In a wide shallow bowl or dish, whisk together dairy-free milk, egg and seasonings until slightly foamy. If you use boneless, skinless chicken breast tenders, you won't need to cut the chicken at all. If making "nuggets" cut chicken breast into small chunks.
  • Place chicken into the egg wash and be sure to turn them to ensure they are well coated with the egg wash. Allow chicken to sit in the egg wash for about 5 minutes.
  • On a large plate, add breadcrumbs.
  • Remove chicken from egg wash, one piece at a time, and dredge through the breadcrumbs, making sure to thoroughly coat each side.
  • Place chicken on parchment-lined baking sheet and bake approximately 18-20 minutes, until breadcrumbs are lightly browned at top/edges and chicken is cooked through.

Honey Mustard Sauce

  • To make this recipe, use equal parts yellow mustard, pure maple syrup, and regular mayo (no "fat free" fake stuff please!). Taste and adjust measurements. If you prefer more tang and less sweet, use less maple syrup.

Notes

Homemade Gluten-Free Breadcrumbs: Save the heels (or "end pieces") from your gluten-free bread to make your own breadcrumbs (or croutons). Store bread heels in your freezer in a freezer-safe container until you have enough bread to make your breadcrumbs. Defrost bread heels and cut into cubes. Place on a baking sheet and toast in 300 degree oven for about 25-30 minutes or until lightly toasted. Once cooled and dried out, whizz in your food processor and store in your freezer.
Adapted from The Nourishing Home Website