Recipe #18: Crispy Chicken Dippers with Maple Mustard Dipping Sauce
I have a couple of binders full of recipes that I’ve found online and printed. I copy and paste them into Word, then print them. I put them in sheet protectors so they don’t get too messed up. A few days ago, I told my 13-year-old son to choose three recipes that he’d like to have for dinner soon. He put sticky notes on the ones he chose. His choices were shredded chuck roast, chicken drumsticks, and crispy chicken dippers.
Tonight I decided to make the chicken dippers that my son requested. Before I told anyone else what I was doing, my nine-year-old son started flipping through the binder that was out on the counter. He stopped on chicken dippers and asked if we could have that for dinner, which was perfect since that was already the plan. He was excited because he thought that he got to choose dinner; meanwhile, my older son and I were winking at each other across the kitchen. Perfect. It’s nice when everyone’s happy.
I’ve made this several times, and the kids always like it. My husband isn’t a huge fan because he doesn’t like shredded coconut, but he still eats them and looks happy while he’s chowing down.
This recipe is by Julie of PaleOMG. She has lots of good stuff. This isn’t the first recipe of hers that I’ve shared with everyone. Here’s a link to the recipe on her website. She links to a maple mustard dipping sauce that you can buy, or you can use the recipe that I used to make your own. You’ll find it below the chicken dipper recipe. It’s actually a dressing, but it works well for dipping, too!
I doubled the chicken recipe, sort of. I doubled the chicken and the egg, but I didn’t double the coconut/almond flour mix. I ended up with extra egg and even a little extra coconut/almond flour mix.
Here’s the recipe:
Crispy Chicken Dippers
– 1 pound chicken breasts, cut into strips (I bought chicken breast tenderloins)
– 1 egg, whisked
– 1 cup shredded coconut
– ½ cup almond flour
– Pinch of salt
– Coconut oil
– Maple mustard dipping sauce
- Preheat oven to 350 degrees.
- In a shallow bowl, whisk egg. In another shallow bowl, mix together coconut, almond flour, and salt.
- Dredge chicken strips in the whisked egg, then in the coconut mixture. Coat on all sides and then place on a plate.
- Place a large pan over medium heat. Add a tablespoon or two of coconut oil to the pan. Once the pan is super hot, add the strips to the pan without crowding them. Cook for about 1 minute on both sides. You may need to do this in 2-3 batches. (I had to do three batches.)
- Place the strips on a cooling rack that has been placed on top of a baking sheet. This will help the chicken strips cook on both sides without getting soggy. If you don’t have a cooling sheet, you will have to flip them half way through baking.
- Place baking sheet in the oven for 10-12 minutes or until no longer pink inside.
- Let cool on baking sheet before serving. Dip them into maple mustard sauce and enjoy!
Now for the dipping sauce. I have no idea where I found the original recipe, so I can’t give anyone credit. I modified it to use avocado oil instead of light olive oil, anyway, so I guess I can call it my own. 🙂 The recipe below shows the amount I used for three boys, who then kept asking me to make more. I didn’t. Husband was at a golf tournament, so I didn’t need to make any for him. I can’t do almonds, so I didn’t eat chicken dippers any either. I had AIP sweet potato chili. Yum.
Maple Mustard Dressing
Mix all of the following ingredients:
- ¼ cup avocado oil
- ¼ cup Dijon mustard
- 2 TBS maple syrup
- Freshly ground black pepper
Enjoy! I hope you and your family like this recipe! I served our chicken dippers with salad and sweet potatoes, loaded up with coconut oil and cinnamon.
Here are some pictures of the process! (Sorry about all the shadows. Pictures on an iPhone in the evening don’t turn out too well.)