Paleo Chicken Tenders with Hot Honey Dipping Sauce

For the Chicken Tenders

• 1 lb Chicken Breast skinless, boneless, cut into strips
• 1 cup Almond Flour
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Cayenne Powder optional, for more heat
• 1/2 tsp Kosher Salt
• 1/4 cup Tapioca flour
• 1 Egg
• Avocado Oil Spray

For the Hot Honey

• 1/2 cup Honey
• 1 Serrano Pepper sliced, seeded for less heat
  

1. Prepare a baking sheet, by lining it with parchment paper.
2. Pat the chicken strips dry with paper towel and set aside. In a large bowl, whisk together the almond flour, smoked paprika, garlic powder, cayenne and salt. In a separate small bowl, add the tapioca flour. In another small bowl, add the egg and whisk.
3. Dip each chicken piece into the tapioca flour first, shaking off excess. Then dip into the egg, again, shaking off any excess. Then dip into the almond flour and place on your prepared pan. Continue until all of the chicken strips are done. Place in the fridge for up to one hour, if you have time.
4. When ready to bake, preheat the oven to 400ºF (204ºC) and place in the oven to cook for 20 minutes, flipping halfway through. Spray one side with avocado oil and when you flip them over, spray the other side. You can broil for about 1 to 2 minutes if you want them crispier, just be careful they don't burn.
5. Remove from the oven and serve with the hot honey, or any dipping sauce. Serve with some fresh thyme for garnish if you want.

Make the Hot Honey

1. In a small saucepan over low heat, add the honey and serrano pepper and bring to a very low simmer. Once it has begun simmering, lower the heat more and let it sit for up to 45 minutes. Remove from the heat and let cool for about 10 minutes.
2. Strain the pepper from the honey using a sieve into a clean jar. You can also leave the pepper in the honey if you want more heat. Store in the container in a cool, dry place.