1 pound boneless skinless chicken tenders
¼ teaspoon salt
¼ teaspoon pepper
2 cups gluten-free pretzels, crushed
1 teaspoon garlic powder
¼ teaspoon paprika
2 eggs, lightly beaten
Avocado oil spray
Maple Almond Dijon Sauce:
3 tablespoons Justin’s Maple Almond Butter
3 tablespoons avocado oil mayo
2 tablespoons dijon mustard
2-3 teaspoons sriracha
3 tablespoons water
1. Preheat oven to 450º F. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
2. Season the chicken with salt and pepper. Place the pretzels in a food processor and pulse into fine crumbs. Place crumbs in a bowl with the garlic powder and paprika. Place the eggs in a shallow dish.
3. Dip each chicken tender in the egg, then into the pretzel bowl, pressing crumbs gently onto chicken. Place on the wire rack and repeat with remaining tenders. Once all the chicken is finished, spray with avocado oil spray.
4. Bake 20-22 minutes.
5. In the meantime, make the dipping sauce by combining all ingredients in a small bowl. Stir to combine.