Paleo Breaded Chicken with Honey Mustard sauce
2 Pounds boneless, skinless chicken thighs or tenderloins
1 cup almond flour
1 TBS Flax meal
1 tsp. paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried parsley
1/8 tsp black pepper
coconut or olive oil in a sprayer
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
In a bowl mix together the almond flour, flax, and seasonings.
In another small bowls beat the eggs with a fork.
Using a paper towel blot the chicken to remove any moisture from them. Then dip the chicken piece by piece into the eggs first then press into the breading mixture. Make sure the chicken is completely coated. Place onto baking sheet and spray all the breaded chicken with the coconut or olive oil sprayer. Bake for 8-9 minutes. Then flip the chicken over and spray again. Bake another 8-9 minutes until internal temperature is 180 degrees.
Serve with honey mustard sauce.
Honey Mustard Sauce
1/4 cup dijon mustard
1/4 cup mayo
1/4 cup honey
1 TBSP white vinegar
Mix all ingredients together until smooth. Refrigerate until ready to use.