Coconut Chicken Fingers

These are delicious! Your kids will thank you for making them, especially when you serve them with the honey-mustard sauce. Let them help you in the kitchen: it’s messy fun! We enjoyed these for dinner last night and it was hard to stop having just one more.  I served the chicken with a side of Riced Cauliflower with Curry and Pineapple. I will post that recipe this weekend.

You can reheat the leftover fingers in the oven before serving.

1 pound chicken tenders

½ cup almond meal

½  cup shredded unsweetened coconut

Sea salt and pepper

1 egg blended with a splash of coconut milk or water

2 teaspoons of Dijon mustard

Dipping Sauce:

2 tablespoons of Dijon mustard

2 tablespoons of honey

½ teaspoon  crushed red pepper (optional)

Preheat the oven to 350 degrees.

Line a cookie sheet or baking pan with tin foil. Spray with olive oil.

Whisk the dipping sauce ingredients together .

Break the egg into a small bowl. Blend with a splash of coconut milk or water and the 2 teaspoons of mustard. Add the almond meal to another bowl and the coconut to a third bowl.  Dip each chicken tender first into the egg, then into the almond meal, followed by the coconut.  Place them on the baking pan and spray the tops of the chicken with olive oil. Bake for about 20 minutes. To brown the tops, change the oven to your broil setting and toast them lightly until the coconut is golden.

Remove the chicken to a plate and let cool for about five minutes before serving with the dipping sauce.