Paleo Pecan Crusted Chicken Tenders with Maple Dijon Dipping Sauce made without eggs, gluten & nightshades!
These pecan crusted chicken tenders converted me from nuggets to the tenderest tenders ever! I used the ButcherBox Chicken Tenders from my latest order which are pasture-raised, organic, and certified humanely raised.
Rather than using an egg-wash, I wanted to keep them egg free. To make this recipe successful, I patted the chicken tenders dry before coating in a light dusting of tapioca, salt and pepper, THEN tossed in coconut milk before rolling in the crushed pecans. If you can’t do coconut milk, sub a whisked egg, or even buttermilk if you do dairy. Also, you should be able to sub other nuts here as long as you grind them into a fine coating.
My husband & I loved dipping these hot crunchy (baked crunchy, not fried crunchy!) pecan crusted chicken tenders in a simple Maple-Dijon dipping sauce… a little sweetness, a little vinegar, delish!
The whole family will love this healthier Paleo take on baked chicken tenders. Throw a sheet of julienned or sliced sweet potato or white potato fries in the oven at the same time for a “two pan meal”!
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)
2 tablespoons maple syrup
1 tablespoon + 1 teaspoon Dijon mustard
- Preheat oven to 350 degrees. Line a baking sheet with parchment.
- 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.
- Pour coconut milk or beaten egg over chicken and toss until coated.
- Spread finely ground pecans on the parchment lined baking sheet.
- Roll chicken tenders in the pecans until well coated on all sides. Lay flat on baking sheet, ensuring the tenders do not touch.
- 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.
- Whisk together maple and mustard and serve as a dipping sauce with the tenders.