Saturday, 8 September 2012

Crispy Chicken Tenders with Dijon Dipping Sauce

I strive for alliteration in my titles, can you tell?

I have been neglecting my posting. Life is full! But that's no excuse because people need to eat, and they need paleo recipes to do so! Good thing I'm not the only paleo blogger in town or we'd all be starving  :D I do have a long list of posts in mind, and I shall endeavor to get cracking with the actual writing of them down. So, without further ado, here's one that I've made at least 5 times since taking the picture of the first try and vowing that they were delicious enough to warrant a post. Chicken Nuggets! With Dipping Sauce!! Chicken is just so boring on it's own. It needs help. Help your chicken out.

  

Crispy Chicken Tenders with Dijon Dipping Sauce
I make mine coated in almond and coconut flour. I think they would be fine with just one or the other. A word of caution about the mustard. I made it once with a mustard that had some serious nasal clearing properties, and it was a bit much. Possibly horseradish? Anyway, pre-test your mustard is all I have to say.
 
Ingredients

Tenders
  • 2 boneless chicken breasts
  • ~ two handfuls of almond and/or coconut flour (I use roughly one each)
  • seasonings, to taste (I use sea salt, pepper, and a bit of garlic powder)
  • 1 egg
Dipping Sauce
  • Two parts mustard (I use French's Original Dijon with Chardonay, pictured on the right...it's lovely, and I think it's paleo but for the Chardonay. You purists will just have to make your own mustard)
  • One part honey
  • 1/2 part olive oil
  • ground ginger, to taste
  • sea salt, to taste

  1. Heat some olive oil in a pan. I use a bit more than normal so that my tenders are nice and crispy!
  2. Get your batter ready. Mix flour and seasonings in a bowl, and beat an egg in a second bowl.
  3. Slice your chicken in nugget sized pieces.
  4. Coat each nugget in egg and then the flour mixture and toss in the pan (hmm..I just wondered for the first time if it wouldn't be sensible to mix the egg into the flour to make a batter, and then toss the chicken in it to coat.....gonna try that next time....)
  5. Cook until crispy on both sides. Mine are done by the time I make the dipping sauce and tend to my side dish. I always crack open the thickest nugget just to be sure.
  6. For the sauce, just stir everything together, taste it, and add whatever you think it needs to be worthy of your nuggets.
  7. Dip and consume!
I would have loved these as a kid...SO much better than McD's.


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