Description
Coconut Chicken with Honey Mustard Sauce is a kid friendly and family favorite recipe. Chicken tenders are breaded with coconut and breadcrumbs. They are then pan-fried to crispy golden perfection and served with a delectable five ingredient honey mustard sauce that is out of this world good.
Ingredients
- FOR THE HONEY MUSTARD:
- ½ cups Mayonnaise
- 2 Tablespoons Yellow Mustard
- ¼ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- 2 Tablespoons Honey
- FOR THE CHICKEN:
- 1-½ pound Boneless Skinless Chicken Breast
- 1 cup Sweetened Shredded Coconut
- ½ cups All-purpose Flour
- 2 Large Eggs
- 1 cup Panko Bread Crumbs
- ¾ teaspoons Salt
- ½ teaspoons Fresh Ground Black Pepper
- 2 Tablespoons Canola Oil
- 2 Tablespoons Coconut Oil
Preparation
Prepare honey mustard sauce by mixing mayonnaise, mustard, onion powder, garlic powder and honey. Set aside.
Pound down chicken breast and cut into thin strips. Pulse coconut in a food processor a couple of times to make it a little finer.
Place flour in a shallow bowl. Beat eggs in another shallow bowl. Combine coconut, breadcrumbs, salt and black pepper in a third shallow bowl. Dip chicken strips in flour, then in beaten eggs, and then in breadcrumb-coconut mixture.
Heat canola oil and coconut oil in a large skillet over medium heat. Fry chicken strips for 2–3 minutes each side or until crispy golden brown and cooked through. Remove to paper towels to drain. Serve warm with honey mustard dipping sauce.
Note: Canola oil can be substituted for the coconut oil.
