Almond & Coconut Crusted Chicken Strips with Light Honey Mustard

paleo chicken strips

If you are like me, you are always looking for healthy ways to satisfy those naughty food cravings without actually going there! Chicken strips are usually on the top of my no-no list. I love the crispy outer edge and I crave the salty crunch. Plus, I’m a sucker for a good dipping sauce…welllll, you know I got you girl.

These babies are the answers to all your junk food prayers…minus the junk! There is no oil, no flour, no butter…no frying…no corn starch or batter…these paleo chicken strips are coated in pulverized almonds, shredded coconut and spices. Pair them with the honey mustard of your dreams (made with greek yogurt!) and there really isn’t much better…

Total Time: 60 min

Prep Time: 15 min

Cook Time: 45 min

Almond & Coconut Crusted Chicken Strips

Chicken breasts, cut in to strips or cubed for nuggets
1 cup almonds, unsalted
3/4 tbsp kosher salt
3/4 tbsp ground white pepper
3/4 tbsp garlic powder
3/4 tbsp mustard powder
3/4 tbsp chili powder
1/4 tbsp cayenne
2 egg, broken and slightly beaten
2 cups unsweetened shredded coconut

almonds and spices

Combine almonds and all spices in to a food processor and pulse until almonds have become finely grated. Do not over grind, you will end up with almond butter!

almond flour
almond “flour”

Dredge your strips! In three separate bowls set up your dredging station. One bowl should contain the two beaten eggs. One bowl should contain the pulverized almonds and the last bowl should contain the shredded coconut.
Dip the strip in to the egg, then the almond spice powder then BACK in to the egg then in to the shredded coconut.

Lay chicken on a greased non-stick cookie sheet and bake for 20 mins. Flip the strips over and bake an addition 15 mins or until no longer pink on the inside of the strips.

Light Honey Mustard

1 1/2 tbsp Greek Yogurt
1 1/2 tbsp Mayo
2 tbsp Dijon Mustard
1 1/2 tbsp Honey
1 tbsp Agave
1 tbsp Lemon juice
Pinch of sea salt
Pinch of white ground pepper (You can use black pepper, I only use white so you can’t see the specks of pepper in the honey mustard) Mix all ingredients in to a small bowl and chill till you are ready to use.

chicken strips