Sometimes you just crave chicken tenders. These are those but with a slightly sophisticated twist. I recommend serving these with a green veggie side (broccoli, green beans, or my simple cucumber salad) and a form of potato like potato salad.
Coconut Crusted Chicken with Honey Mustard Sauce
Servings: 2 people
Ingredients
Coconut Crusted Chicken
- 1 lb chicken tenders (or 2 large chicken breasts, cut into tender strips)
- 1/2 cup flour
- 3/4 cup panko bread crumbs
- 1/2 cup shredded coconut (sweetened)
- Red pepper flakes (if desired)
- Salt and pepper
- Vegetable oil, for frying
Honey Mustard Sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbs yellow mustard
- 1 tbs mayo or sour cream (to make it a bit creamier)
- 1/4 tsp paprika
- 1/4 tsp garlic salt
- Salt and pepper
Instructions
- Preheat oven to 425 degrees.
- To set up your chicken breading station, set out three medium bowls. Fill the first bowl with flour.
- In the second bowl,whisk the egg.
- Fill the third bowl with panko bread crumbs, shredded coconut, a bit of red pepper flakes, a dash of garlic salt, and salt and pepper. Mix all ingredients to combine.
- Take your chicken tenders and dredge them in the flour, then move them to the egg bowl, then finally coat them with breading in the third bowl. Set them on a plate as you finish.
- Once all the chicken tenders are breaded, put vegetable oil in a large skillet.
- Put the chicken tenders in the pan and get each side golden brown (about 2 minutes on each side.)
- Next, line a baking tray with tin foil and place the crisped up chicken tenders on top.
- Bake the tenders until completely cooked, about 15 minutes.
- While the chicken is cooking, make the honey mustard by whisking together all ingredients.
