Pecan Crusted Chicken Tenders with Maple Dijon Dipping Sauce


1 pound chicken tender, about 9 to 10 total

3 tablespoons tapioca or arrowroot starch

1 teaspoon sea salt

cracked black pepper

1/4 cup coconut milk (or 1 beaten egg)

1 cup raw pecan halves, finely ground in your food processor or blender

Dipping Sauce

2 tablespoons maple syrup

1 tablespoon + 1 teaspoon Dijon mustard


    1. Preheat oven to 350 degrees. Line a baking sheet with parchment.
    2. Pat chicken dry with paper towels. In a medium bowl, whisk together tapioca or arrowroot, sea salt and a few grinds of cracked black pepper. Toss chicken with the flour mixture until evenly coated. 
    3. Pour coconut milk or beaten egg over chicken and toss until coated. 
    4. Spread finely ground pecans on the parchment lined baking sheet. 
    5. Roll chicken tenders in the pecans until well coated on all sides. Lay flat on baking sheet, ensuring the tenders do not touch. 
    6. Bake for 10 minutes. Remove from oven. Flip carefully with tongs. Increase oven temperature to 400 degrees. Bake for an additional 5 to 7 minutes, or until the tenders are fully cooked. 
    7. Whisk together maple and mustard and serve as a dipping sauce with the tenders.
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