Description
These Almond Dijon Baked Chicken Fingers with Honey Mustard Aioli are a perfect weeknight meal that the whole family will love!
Ingredients
- 1-¼ cup Almond Meal
- 1 Tablespoon Garlic Powder
- ¾ teaspoons Kosher Salt
- ¼ teaspoons Ground Black Pepper
- 2 Eggs (large)
- 2 Tablespoons Dijon Mustard
- 1-½ pound Boneless Skinless Chicken Tenders Or Breasts Cut Into Tenders
- FOR THE HONEY MUSTARD AIOLI:
- ¾ cups Mayonnaise
- 3 Tablespoons Whole Grain Mustard
- 2 teaspoons Minced Garlic
- 1 Tablespoon Honey
Preparation
Preheat oven to 450ºF. Line large baking sheet with a baking rack and spray well with cooking spray. Set aside.
In a medium-sized bowl, mix almond meal, garlic powder, and salt and pepper. In another small bowl, whisk eggs and Dijon.
Pat chicken tenders dry with paper towel. If using whole chicken breast, cut into strips. Dip each strip into the egg and Dijon mixture, coat completely in almond mixture and place on prepared baking sheet. Bake for 10 minutes on one side, flip and bake for another 12–15 minutes or until golden brown. Serve hot with ketchup or the Honey Mustard Aioli.
For the honey mustard aioli:
Whisk all ingredients together in a small bowl.
