• 26f36671f7cc6cf2332dab8d5ae097de

Coconut Chicken With Orange Honey Mustard

Teenie's Specialty.

Prep
Cook
Serves 4people
Ingredients
1 1/2
lb boneless, skinless chicken breasts, cut into strips
1
cup sweetened shredded coconut
3/4
cup Panko bread crumbs
1/2
cup flour
2
large eggs
1/4
cup coconut oil
salt and pepper, to taste
FOR THE ORANGE HONEY MUSTARD SAUCE
1
tsp crushed red pepper flakes
1/2
cup orange preserves/marmalade
1/4
cup honey
3
tbsp Dijon mustard
Directions
1.
Whisk together mustard, honey, orange preserves, and red pepper flakes to make the orange honey mustard sauce and set aside.
2.
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3.
Chop shredded coconut and mix with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
4.
Heat the coconut oil in a large skillet over medium-high heat.
5.
Coat each chicken strip in flour, shaking off any excess. Then dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess.
6.
Fry 4-6 chicken strips at a time in the coconut oil- only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan.
7.
Bake for 6-10 minutes or until chicken is completely baked through. Serve chicken warm with the dipping sauce.

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