Rooted in the Pacific Northwest

Chicken Fingers with Honey Mustard Dipping Sauce(Paleo)

DifficultyIntermediate

I have been making these chicken fingers for most of my married life, as my husband is a huge lover of chicken fingers, however when I went mostly grain free for health reasons, I wanted to make a breadcrumb free version and alas here they are! Since they are one of my husband's favourites I was worried he wouldn't like them as much as my original version, however, to my delight, he loved them just as much as my original version. Since the spice mixture makes extra I like to freeze the extra and it can be used as a spice mixture for roasted potatoes, baked chicken thighs/breasts or salmon steaks.

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Yields6 Servings
Prep Time-25 minCook Time-20 minTotal Time-45 min
 3 cups raw pecans or walnuts or pumpkin seeds
 3 tbsp spice mix
 2 -3 large eggs or Just Egg egg replacer
 ¼ cup olive oil or avocado oil
 2 lbs boneless chicken breast, cut lengthwise into strips or chicken fingers, tendons removed
Spice Mix
 2 ½ tbsp smoked paprika
 1 ½ tbsp fine sea salt
 2 tbsp garlic powder
 ¾ tbsp black pepper
 1 tbsp cayenne powder
 1 tbsp dried Italian or Greek oregano
 1 tbsp dried thyme
Honey Mustard Dip
 ½ cup vegan or paleo mayonnaise
 2 tbsp raw honey
 2 tbsp whole grain or dijon mustard
 pinch of sea salt
1

Pulse pecans in a food processor briefly until the pecans are the consistency of coarse meal. Mix all of the spices together and set aside. Pour pecans into a shallow dish and add the spice mix. Divide the pecan spice mixture into two. By dividing the pecan mixture you keep the pecan mixture fairly dry, and therefore it will better stick to the chicken. In another bowl whisk eggs/egg replacer and oil together and pour into another shallow bowl.

2

Preheat oven to 375 F and line a rimmed baking/cookie sheet with parchment paper. One at a time, dip half of the chicken pieces into the egg mixture then dredge in the pecan mixture, gently pressing the mixture onto each chicken tender. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15-20 minutes.

3

Repeat process with rest of chicken and pecan spice mixture. Whisk all of the honey mustard dip ingredients together and portion out the dip to each individual and enjoy.

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Ingredients

 3 cups raw pecans or walnuts or pumpkin seeds
 3 tbsp spice mix
 2 -3 large eggs or Just Egg egg replacer
 ¼ cup olive oil or avocado oil
 2 lbs boneless chicken breast, cut lengthwise into strips or chicken fingers, tendons removed
Spice Mix
 2 ½ tbsp smoked paprika
 1 ½ tbsp fine sea salt
 2 tbsp garlic powder
 ¾ tbsp black pepper
 1 tbsp cayenne powder
 1 tbsp dried Italian or Greek oregano
 1 tbsp dried thyme
Honey Mustard Dip
 ½ cup vegan or paleo mayonnaise
 2 tbsp raw honey
 2 tbsp whole grain or dijon mustard
 pinch of sea salt

Directions

1

Pulse pecans in a food processor briefly until the pecans are the consistency of coarse meal. Mix all of the spices together and set aside. Pour pecans into a shallow dish and add the spice mix. Divide the pecan spice mixture into two. By dividing the pecan mixture you keep the pecan mixture fairly dry, and therefore it will better stick to the chicken. In another bowl whisk eggs/egg replacer and oil together and pour into another shallow bowl.

2

Preheat oven to 375 F and line a rimmed baking/cookie sheet with parchment paper. One at a time, dip half of the chicken pieces into the egg mixture then dredge in the pecan mixture, gently pressing the mixture onto each chicken tender. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15-20 minutes.

3

Repeat process with rest of chicken and pecan spice mixture. Whisk all of the honey mustard dip ingredients together and portion out the dip to each individual and enjoy.

Chicken Fingers with Honey Mustard Dipping Sauce(Paleo)
IngredientsDirections