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.

Coconut Crusted Chicken with Honey Mustard Sauce

Prep Time20 minutes
Cook Time15 minutes
Servings: 2 people


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


  • 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.

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Thanks for visiting my site! My name is Madison, a Minneapolis native with a passion for all things food. I started out posting about Minneapolis restaurants, but I have since moved to London and developed my passion for cooking at home, making staying in special, and hosting dinner parties. Read more about my story here

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