coconut chicken with creamy honey mustard sauce

Name: Coconut Chicken with Creamy Honey Mustard Sauce
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup(s) mayonnaise; 2 tablespoon(s) yellow mustard; 1/4 teaspoon(s) onion powder; 1/4 teaspoon(s) garlic powder; 2 tablespoon(s) honey; 1 1/2 pound(s) boneless skinless chicken breast; 1/2 cup(s) all purpose flour; 2 - large eggs; 1 cup(s) sweetened shredded coconut; 1 cup(s) panko bread crumbs; 3/4 teaspoon(s) salt; 1/2 teaspoon(s) fresh ground black pepper; 2 tablespoon(s) canola oil; 2 tablespoon(s) coconut oil

43 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Mar 2, 2019

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.

Rate

prep time 20 Min

cook time 10 Min

method Pan Fry

yield 4 serving(s)

Ingredients

1/2 cup mayonnaise
2 tablespoons yellow mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons honey
1 1/2 pounds boneless skinless chicken breast
1/2 cup all purpose flour
2 - large eggs
1 cup sweetened shredded coconut
1 cup panko bread crumbs
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons canola oil
2 tablespoons coconut oil

How To Make coconut chicken with creamy honey mustard sauce

Step 1

Mix together the mayonnaise, mustard, onion powder, garlic powder and honey.

Step 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.
Step 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.
Step 4

NOTES Canola oil can be substituted for the coconut oil.
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