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Chicken Tenders

December 2, 2008 by Erica 15 Comments

Chicken tenders and honey mustard dip

For us, the love of chicken tenders—also known as chicken fingers or chicken nuggets—started at fast food restaurants with indoor playgrounds. When my boys were toddlers, we went to those places with arches for a break from Seattle winter weather. Chicken fingers became an obsession (not to mention the pasty, salty, so-called french fries). It was a cheap date – but it cost us later.

Comfy Belly: Chicken Tenders with Honey Mustard Dip

Here is a recipe for chicken tenders using almond flour, olive oil, mustard, egg, and some seasonings. You can eliminate the egg if you need to because most of the flour will stay on the chicken between dipping it in the seasoned flour and into the frying pan.

The recipe for the honey mustard dip is here. Enjoy!

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Filed Under: Dairy Free, Gluten-Free, Lactose Free, Low Sugar, Paleo, Specific Carbohydrate Diet (SCD) Tagged With: almond flour, chicken, Recipe Subscriber Only

Previous Post: « Raisin Walnut Scones {almond flour}
Next Post: Crème fraîche »

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Comments

  1. Margaret

    December 13, 2016 at 3:18 pm

    These are fabulous! So easy, quick and packed with flavour! I’ll eat these any time! I actually mixed the mustard, dill, salt and chicken together and left it in the fridge for a few hours. When I came home they were ready to fry upamd tasted just as yummy!!
    Thanks again Erica

    Reply
    • Erica

      December 13, 2016 at 5:46 pm

      Thanks! I know, I love this recipe as well! It freezes well too. Cheers, 🙂

      Reply
  2. Jeannette

    April 10, 2014 at 10:26 pm

    I forgot to add the dill, but the chicken turned out just fine without it. I’m sure this will become a regular in my household. Easy, quick, tasty–what more could one ask for?

    Reply
  3. Mari

    October 18, 2012 at 9:56 am

    Is it ok if I leave out the Mustard? I am not sure where I can find legal SCD mustard.

    Reply
    • Erica

      October 18, 2012 at 10:18 am

      oh, yes. It does add a bit to the flavor, but no worries. Most mustard brands should be SCD legal though. It should have three or four simple ingredients (mustard seeds, salt, vinegar, maybe wine). Enjoy!

      Reply
  4. Ruth Nielsen

    April 17, 2012 at 3:55 pm

    I just used buckwheat flour to make the nuggets. They were delicious. nutty taste. Buckwheat is a fruit berry.

    Reply
  5. Sara

    January 27, 2012 at 6:16 am

    These are incredible!! This time I added more salt and dill (to be sure to almondy taste was covered up completely). My favorite part was a couple tablespoons of sesame seeds I also added to the almond flour. Reminded me so much of fast food. Then I dipped them in honey mustard dressing (though they didn’t really need it – they tasted so good on their own). So exciting.

    As always, thanks! Can’t wait to see what you come up with next!

    Reply
  6. Kimberly

    February 14, 2011 at 11:12 am

    my husband is alergic to anything with nuts. do you think coconut flower would work?

    Reply
    • Erica

      February 14, 2011 at 12:39 pm

      Hi Kimberly. I haven’t tried, but it might work – I would try a very light layer since coconut flour absorbs so much liquid. I’ve had success using shredded coconut on shrimp (I add some honey to the dipping mix because I use unsweetened shredded coconut). If you can use other gluten-free flours, quinoa flour might work well. Let us know if you try it.

      Reply
  7. Erica

    April 23, 2010 at 8:05 am

    Angie, I haven’t tried coconut flour yet. Interesting idea. I have tried shredded coconut on shrimp – it was ok. Let us know if you have success (if you try it).

    Reply
  8. Angie B

    April 22, 2010 at 12:45 pm

    Erica,
    All of your recipes look and sound delicious! Have you tried using coconut flour to coat food for frying? I was wondering if that might be an alternative to the almond flour?
    Thanks!
    Angie

    Reply
  9. Erica

    February 1, 2010 at 11:37 pm

    Thanks Sarah!

    Reply
  10. Sarah B

    February 1, 2010 at 11:13 am

    I just made these over the weekend and they were delicious! I was really excited to find your blog (I have my own SCD food blog), there are tons of great recipes. I shared a link to this on my page. Yum!

    Reply
  11. EricaKerwien

    January 21, 2009 at 11:06 am

    Lauren,
    Thanks for commenting! My family loves these (me too!) And thanks for the kind words. I just peaked at your blog – I love your ideas! I’ll be going back soon to read it all.
    Best,
    Erica

    Reply
  12. Lauren B

    January 21, 2009 at 8:02 am

    What a healthful recipe! Low in carbohydrates using wholesome ingredients, wonderful. I’ll probably use butter or ghee to make this. Great blog, beautiful photos–you’re off to a great start. Your son must be happy with all of this good looking food that is gentle on his tummy. 🙂

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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Tangy Peanut Sauce & Veggies
Peanut Butter Banana Ice Cream {no churn}
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