Chicken Tenders are always my go-to when I go out to a restaurant. Even at 24 years old, I still love to order them off of the kids’ menu whenever I have the chance. When I finally started to make them from scratch, it was a complete game changer. These homemade chicken fingers are extremely easy to make and the perfect option if you’re looking for a healthier app to serve at a get-together or even just when you’re craving something simple. I recommend making them in bulk and freezing them before baking them so you have them ready to throw in the oven on days where you need something quick and easy.
The difference between the Chicken Tenders you get at the restaurant and these homemade ones is the addition of Vital Proteins Chicken Bone Broth Collagen. The best part about the bone broth coming in a powdered form is the multiple ways you can add it to your recipes.
Honey dill sauce, this recipe’s dipping sauce, is unique to where I live in Manitoba, Canada. It is very rare you to go to a restaurant and order chicken strips without getting a side of honey dill sauce. It is extremely delicious, creamy and gives your meal the extra flavor it needs. Manitoba is the home of honey dill sauce and you can’t get it in any other province except here. Often people who travel here will stock up on the sauce and take it back home with them. You would be amazed with how three simple ingredients can be combined to create such delicious flavors. Make sure to try out this sauce the next time you make these homemade Chicken Tenders, or pop on by to Manitoba one day to get the real experience.
Yields 20 chicken strips
- 3 chicken breasts
- 2 C almond flour
- 2 t paprika
- 2 t cayenne
- 2 t chili powder
- 1 t garlic powder
- 1 t salt and pepper
- 2 scoops Vital Proteins Chicken Bone Broth Collagen
- 2 eggs
- 3 T avocado oil
Honey dill sauce ingredients:
- 1 C raw honey (melted)
- 1 C mayo (homemade is preferred)
- 2 T fresh chopped dill
- Preheat oven to 350°F and line a baking sheet with parchment paper. Cut chicken breasts into strips and set aside.
- In a small bowl, combine dry ingredients including the chicken bone broth powder. In a separate bowl combine the avocado oil and the eggs.
- Dip each chicken strip into the egg mixture and toss in the dry ingredients until fully coated.
- Bake in the oven for 25-30 minutes and flip halfway.
- While the chicken fingers are in the oven, prepare the honey dill sauce by Finley chopping up the fresh dill. Melt the honey and stir in the mayonnaise and chopped dill. Store in the fridge in a tight closed container.
- Once chicken fingers are baked all the way through, remove from the oven and allow them to cool off.
- Dip chicken fingers into the honey dill sauce and enjoy!