These kid-friendly chicken fingers are nut-free and gluten-free, making them the perfect option for those with food allergies or sensitivities to nuts and grains.

Ingredients:

• ½ cup avocado oil mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• ½ tablespoon fresh lemon juice
• 1½ pounds chicken breasts, sliced into “fingers”
• 1 large egg
• ¾ cup cassava flour
• ¼ cup coconut flour
• 2 teaspoons sea salt
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ¼ teaspoon black pepper
• ¼ cup plus 2 tablespoons coconut oil

Directions:

1. In a small bowl, combine the mayonnaise, mustard, honey, and lemon juice. Whisk until mixed well. Set aside.
2. In a large bowl, combine the cassava flour, coconut flour, salt, and spices.
3. In another small bowl, whisk the egg until frothy.
4. Heat coconut oil in a large skillet over medium-high heat.
5. Dip each chicken finger into the egg to coat, then dredge in the flour mixture. Shake off excess flour and place in the hot oil. Repeat for remaining chicken fingers.
6. Flip the chicken fingers to evenly brown on both sides, adjusting the heat as needed.
7. When cooked through, remove fingers to a platter. Serve immediately with honey-mustard dipping sauce.