Coconut Chicken with Creamy Honey Mustard Sauce

Beth Pierce


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.


☆☆☆☆☆ 0 votes

20 Min
10 Min
Pan Fry


  • 1/2 c
  • 2 Tbsp
    yellow mustard
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    garlic powder
  • 2 Tbsp
  • 1 1/2 lb
    boneless skinless chicken breast
  • 1/2 c
    all purpose flour
  • 2
    large eggs
  • 1 c
    sweetened shredded coconut
  • 1 c
    panko bread crumbs
  • 3/4 tsp
  • 1/2 tsp
    fresh ground black pepper
  • 2 Tbsp
    canola oil
  • 2 Tbsp
    coconut oil

How to Make Coconut Chicken with Creamy Honey Mustard Sauce


  1. Mix together the mayonnaise, mustard, onion powder, garlic powder and honey.
  2. 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 a 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.
  3. 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.
  4. NOTES
    Canola oil can be substituted for the coconut oil.

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About Coconut Chicken with Creamy Honey Mustard Sauce

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