Servings 0
Ingredients
For the Chicken
- 1 cup egg whites
- 1 tbsp coconut aminos
- 1 tsp sea salt
- ½ tsp ground white pepper
- 12 boneless chicken tenders
For the Crust
- ½ cup almond or coconut flour
- ¼ cup ground flaxseed meal
- 2 tbsp raw hulled pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tsp sea salt
- ½ tsp smoked paprika
- ¼ tsp onion powder
- Nonstick olive or coconut oil cooking spray
For the Dipping Sauce
- 2 tbsp Dijon mustard
- 1 tbsp raw honey
- ½ tsp ground turmeric
- ½ tsp sea salt
Instructions
- Preheat oven to 400°F.
- Marinate chicken tenders in egg whites, coconut aminos, salt, and pepper for 10–15 minutes.
- Blitz the crust ingredients to a breadcrumb-like texture, coat the tenders, and bake for 15–20 minutes until golden.
- Whisk dipping sauce ingredients and serve on the side.