This pecan crusted chicken tenders with a honey mustard recipe, which comes from Katie Strickland of Katie’s Plates, is part of our “Back to the Table” SB Challenge, where, for three weeks, we feature seven recipes each Sunday and challenge our readers to gather around a home-cooked meal each night. With a food and nutrition degree from Mississippi State University, Katie has realized her passion for sharing healthy and delicious food with those whose busy lifestyles stand in the way of prepping a nutritious dinner. As a nanny, she began prepping healthy dinners for the pickiest of eaters – and they loved them! From there, Katie launched Katie’s Plates, where she creates menus filled with gourmet healthy meals to be delivered to the residents of Nashville, Birmingham and Jacksonville, FL.

These chicken tenders aren’t just for kids!

Trying out Whole 30? These breaded chicken tenders are paleo-approved! Instead of frying up this favorite, Katie recommends breading the chicken with pecans, coconut flour and spices and then baking for a crispy finish. With a side of (also pale0-approved!) honey mustard, this recipe will remind you of everyone’s childhood favorite dish – without the oil or guilt!

If you make this dish, please tag Katie on Instagram at @katiesplates, StyleBlueprint at @styleblueprint and use the hashtags #sbchallenge and #mySBplate. We want to cheer you on!

Recipe: Pecan Crusted Chicken Tenders with Honey Mustard

Katie Strickland
 This chicken tender and honey mustard recipe will remind you of everyone’s childhood favorite dish – without the oil or guilt!
5 from 1 vote
Course Main Course
Cuisine American
Servings 4

Ingredients
  

Chicken Tenders

  • 4 chicken breasts or 2 lb chicken
  • 2 cups pecans
  • 3 TBSP coconut flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 2 large eggs

Honey Mustard

  • 1/2 cup paleo-friendly mayo
  • 2 TBSP yellow mustard
  • 1 TBSP Dijon mustard
  • 2 TBSP honey
  • 1 1/2 tsp lemon juice

Instructions
 

  • Preheat oven to 425°F. Trim chicken and cut into even-sized tenders.
  • Crumble pecans using a food processor or chop using a knife. Mix pecans with coconut flour, salt, pepper, smoked paprika in a bowl. Whisk together eggs in a small bowl. Dip chicken in eggs using one hand and bread in pecan mixture using your other hand. Lay out on a foil-lined baking sheet. Bake for 20-25 minutes, or until chicken reaches 165°F.
  • Whisk together honey mustard ingredients in a small bowl.
Tried this recipe?Rate it above to let us know how it was!

For more Katie’s Plates recipes that are part of this challenge, see the recipes below in “More Articles You’ll Love.”