Almond–Thyme Crusted Chicken Strips with Honey Ketchup Dip

Ingredients:
• 2 tbsp Dijon mustard
• 2 tbsp milk
• 500 g chicken fillet
• 3 tbsp breadcrumbs
• 3 tbsp ground almonds
• ½ tsp salt
• 1 tsp dried thyme
• Coconut oil for frying

Sauce:
• 4 tbsp tomato ketchup
• 2 tbsp honey
• 1 tsp apple cider vinegar

Method:
Cut the chicken fillets into strips.
In a large bowl, whisk together the Dijon mustard and milk.
Add the chicken strips and coat well. Marinate for 20 minutes.
In a shallow plate, mix breadcrumbs, ground almonds, salt, and thyme.
Coat each chicken strip in the dry mixture.
Heat coconut oil in a large skillet over medium heat.
Fry the chicken strips on all sides until golden.
Mix ketchup, honey, and apple cider vinegar in a small bowl.
Serve the crispy chicken with the sweet tangy dip and your favourite vegetables.