Gluten-free Baked Chicken Strips with Honey Mustard Sauce (Paleo & SCD)

If there’s one thing that frustrates me the most, it’s having to make 2 different meals at dinner time. I try to feed my son what we are having for dinner that night, but sometimes the flavors are too mature for his pallet, so I like to keep some more kid friendly options in the freezer.

My son, like most kids, loves chicken nuggets. It’s pretty hard to stay away from some of the frozen foods they sell when you have a toddler who wants to eat on his own watch, but luckily there are a lot of organic (and even gluten-free!) versions out there right now. This time though, I wanted to make a grain-free, paleo, and SCD chicken finger that both he and I could enjoy. I served half for dinner, and froze the other half for those unpredictable nights where he immediately throws the food I serve onto the floor!

Ingredients (serves 4)
1 pound chicken tenders

1/4 cup extra virgin olive oil
1 cup dried shredded coconut, unsweetened
1/2 cup coconut flour
1/2 teaspoon course salt
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon ground mustard seed
1/4 teaspoon onion powder
2 teaspoons whole grain mustard
4 teaspoons honey


Preheat oven to 375 degrees and line a baking sheet with parchment paper.

Mix all of the spices and coconut flour in a shallow bowl.

Pour the olive oil into a separate shallow bowl, and the shredded coconut into a third bowl.

Dip each tender in the coconut flour first, then lightly shake off the excess. Next, dip in the bowl with the olive oil and shake off the excess oil. Lastly, dip the chicken in the coconut shreds and use your fingers to press press the coconut onto the strips.

Place the chicken strips on prepared baking sheet. Bake for 10 minutes, then turn the chicken over and bake another 10 minutes.

Turn the oven to broil, and continue baking for another 3-5 minutes until the chicken has evenly browned.

While the chicken is cooking, mix the mustard and the honey in a small bowl.

Serve the chicken strips hot with the honey mustard sauce or sauce of your choice!

7 Responses to “Gluten-free Baked Chicken Strips with Honey Mustard Sauce (Paleo & SCD)”
  1. olio! says:

    Thanks for a recipe that I can use coconut flour with. I’ve had it for a while and haven’t tried it yet. This sounds great! I’m getting ready to do a cleanse and I will definitely be trying this recipe.

  2. looks great. the big problem so far I have had with paleo breaded chicken is that the breading tends to fall off when you flip it.

    • Against All Grain says:

      I have the same problem when I pan fry things, but I don’t usually have the problem with baking. Definitely make sure to press the shredded coconut into the chicken to help it stick better. Also, if you shake off the excess oil or egg mixture that you’re using for dipping, that will help as well!

  3. Roanne King says:

    Thanks for the new twist on nuggets! I have made them with seasoned almond flour crumbs but never thought of coconut!

  4. Jill says:

    This looks delicious. With twin two year olds it will come in handy!

  5. Amy says:

    Delicious! I added some ground ginger. Might try with fresh ground ginger next time. Thanks for posting!

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  1. […] of… fried chicken Try… baked coconut chicken (from Danielle at Against All […]

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