1
Preheat oven to 400°F on bake setting.
2
Place the oats in a blender. Blend on high until ground into a fine flour.
3
In a shallow baking dish or pie pan, stir together the oat flour, Parmesan cheese and salt using a whisk. Set aside.
4
In a second medium-sized bowl, whisk together the eggs.
5
Dip each piece of chicken into the egg mixture, then coat with the oat flour mixture. Place the coated chicken pieces onto a large baking sheet pan lined with a silicone baking mat, parchment paper, or a nonstick baking sheet pan sprayed with oil. Repeat with the remaining chicken pieces. Discard any remaining egg or oat flour mixture.
6
Drizzle the chicken pieces evenly with 1 tablespoon olive oil, then flip the pieces and drizzle with the remaining 1 tablespoon olive oil.
7
Bake or air fry for approximately 20 minutes, gently flipping halfway through, until slightly golden and thickest piece is cooked to an internal temperature of 165°F. Always use a meat thermometer to determine the temperature.
8
While chicken is cooking, make the dipping sauce by whisking together the honey and the mustard.
