Ingredients
Scale
- 2–3 chicken breasts, cut into tender strips
- 1 14oz. can unsweetened coconut milk
- 1/2 teaspoon each salt and ground black pepper
- 1 heaping cup salted potato chips
- 1 cup gluten free panko bread crumbs
- 1/2 teaspoon dried thyme
Honey Mustard
- 2 tablespoons avocado mayo
- 2 tablespoons Dijon mustard
- 1 heaping tablespoon honey
- 1/2 teaspoon white wine vinegar
Mix together all ingredients in a small bowl and set aside.
Tangy + Creamy Ketchup
- 1/4 cup unsweetened ketchup
- 1/4 cup avocado mayo
- 1 tablespoon Worcestershire
- 1/4 teaspoon ground black pepper
Mix together all ingredients in a small bowl and set aside.
Instructions
- Place the cut chicken strips in a large bowl and cover with coconut milk. Toss slightly to coat all the chicken pieces. Cover and place in your refrigerator for 1 hour (or up to 4 hours).
- When you are ready to cook, preheat your oven to 400F.
- Place the salt, pepper, potato chips and panko in a food processor and pulse to process until everything is combine and the chips have broken down into 1/2 inch pieces or small pieces. Pour into a shallow bowl.
- Using one chicken tender piece at a time, dredge it into the chip mixture by pressing down slightly on all sides. Place the coated chicken on a baking sheet tray. Repeat until all the chicken is covered. Arrange the chicken tenders around the baking sheet tray so they don’t touch and have some space between them.
- Cook for 12 minutes or until they are fully cooked through. Remove from the oven and serve with the two dips.
Notes
If you don’t have a food processor, add the salt, pepper, potato chips and panko to a bowl and use your hands to break down the chips and combine.
- Prep Time: 60
- Cook Time: 12
- Category: chicken
- Method: oven
- Cuisine: dinner