11
May

Coconut Crusted Chicken with Honey Mustard Sauce

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.

Print Recipe

Coconut Crusted Chicken with Honey Mustard Sauce

Prep Time20 mins

Cook Time15 mins

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.

Related Recipes

Name: Coconut Crusted Chicken with Honey Mustard Sauce
Prep time: 20 min
Cook time: 15 min
Yield: 2 people
Ingredients: 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; 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

Leave a Comment: Cancel reply

Madison

Thanks for visiting my site! My name is Madison, a Twin Cities native with a passion for all things food. I started out posting about Minneapolis restaurants and restaurants in places I frequently traveled. Recently, I launched a portion of my site dedicated to staying in, cooking for yourself and others, and making hosting more joyful and enjoyable. Read more about my story here.