12 chicken tenders (or 1 ½ lbs chicken cutlets, cut into even-sized strips)
Avocado spray oil for baking
“Honey Mustard” Dipping Sauce:
¼ cup of dark maple syrup
¼ cup of dijon mustard
1 large clove of garlic, minced into a paste
Pinch of sea salt
Hayley & Jess’ Tip:We love these! They are a healthy and delicious alternative to chicken strips or chicken nuggets. If there’s a nut allergy, you can use gluten-free breadcrumbs, regular breadcrumbs, and/or shredded coconut (if you like the taste of coconut) instead of walnuts!Kid Tip:For the breading, let your child dump the walnuts, nutritional yeast, dried spices, and salt into the food processor and mix the ingredients for the sauce.For babies under 1 year who are eating solids, omit the salt and “honey mustard” dipping sauce. It’s safest to serve these to babies ~9 months and older in small finely shredded or sliced pieces.
For “Honey Mustard” Dipping Sauce:
Mix all ingredients for dipping sauce in a small bowl then set aside.
For The Tenders:
Preheat oven to 425 degrees and spread walnuts onto a baking sheet. Roast walnuts for 5 minutes or until you can smell them. Let cool.
Place roasted walnuts in a food processor and grind for about 30 seconds until you reach a breadcrumb-like consistency. (Be careful not to over-grind or you’ll end up with walnut butter.)
Mix nutritional yeast, dried spices, and salt into the ground walnuts.
Coat chicken tenders in the walnut mixture and then arrange them evenly on a cooling rack set into a cooking sheet (making sure the chicken tenders don’t touch each other so they cook evenly).
Spray lightly with avocado oil then bake for 12 minutes at 425 degrees. Turn the broiler on and broil for about 5 minutes until breading is lightly browned and chicken is cooked through.