Sunday, October 28, 2012

Almond Cashew Baked Chicken Tenders with Sweet and Spicy Dipping Sauce

Lately I have been having cravings for chicken strips! Most all chicken strips you buy at the store or order when eating out consist of thick breading, fried in grease with little meat. For my Paleo chicken strips, I use crunchy Almonds and Cashews as the "breading" and then bake the strips in the oven to savory perfection. Sweet and spicy dipping sauce made of raw honey and Sriracha is the perfect dip to pair with these meaty treats!

1.5 pounds of fresh chicken breast (cut into strips and chunks)
1 large omega-3 egg
1 cup raw cashews (finely crushed using a food processor)
1/2 cup sliced raw almonds
1/2 tablespoon coconut flour
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ginger powder
1 teaspoon poultry seasoning
Sea salt and fresh ground black pepper to taste

1.) Preheat oven to 400 degrees. In a large bowl, combine the crushed cashews, almonds, coconut flour, and seasonings. In a medium sized bowl, add egg and whisk.
2.) Working in small batches, first dip chicken into egg and then roll in nut mixture. Place on greased baking sheet. Once all the chicken is coated in the nut mixture, place in the oven and bake for 20 minutes or until golden brown. Flip chicken once half-way through baking. Remove from oven and serve with dipping sauce.

Sweet and Spicy Dipping Sauce

In a small bowl, add 2 tablespoons raw, unfiltered honey. Add in 1 teaspoon of garlic and chili Sriracha (more or less to your liking). Add in 1/8 teaspoon wheat free Tamri (optional). Mix together and serve.

*Shown with Paleo raw honey mustard sauce

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