Gluten-free, dairy-free baked chicken fingers with a homemade honey mustard.
Combine all dry ingredients in a large Ziploc bag. Seal the bag tightly and shake well until completely mixed. This will be used as your coating mixture.
In a medium sized bowl, combine the low-sodium vegetable broth and egg white. Dip each piece of chicken into the broth/egg white mixture, then dip into the coating mixture ensuring each piece is well coated.
Place coated chicken pieces on the baking sheet. When the sheet is full, place into the oven and bake for 15 minutes or until golden brown.
While the chicken is cooking in the oven, combine the ingredients for the honey mustard in a small bowl and beat with an electric mixer for 1 minute on medium speed to ensure a 'whipped' dip. Serve chicken fingers with homemade honey mustard dipping sauce. Enjoy!