Crispy Coconut Chicken with Spicy Honey Orange Sauce
Ingredients
The Chicken
-
1½
pounds
skinless, boneless chicken breasts or tenders
-
1
cup
sweetened shredded coconut
-
¾
cup
Panko
-
½
cup
whole wheat flour (or all-purpose)
-
1
teaspoon
salt
-
½
teaspoon
ground black pepper
-
2
large
eggs
-
¼
cup
coconut oil
-
optional
chopped cilantro or parsley for garnish
Spicy Honey Orange Sauce
-
½
cup
orange preserves (or marmalade)
-
¼
cup
honey
-
3
tablespoons
dijon mustard
-
1
teaspoon
crushed red pepper flakes
-
to taste
salt
Instructions
- Prepare the chicken by pounding and cutting it into strips if using breasts, or halving tenders.
- Preheat the oven to 400°F (204°C) and prepare a baking sheet with parchment paper.
- Pulse the shredded coconut to make smaller pieces and mix with Panko in a bowl.
- In another bowl, whisk together flour, salt, and pepper; in a third bowl, whisk the eggs.
- Heat coconut oil in a skillet over medium-high heat.
- Coat each chicken strip in flour, dip in egg, and roll in the coconut mixture.
- Fry the chicken strips in coconut oil for about 2 minutes per side until golden brown, then place on the baking pan.
- Bake the chicken for 6-10 minutes until fully cooked.
- Whisk together all sauce ingredients, adding salt to taste.
- Serve the chicken warm with the sauce and optional garnish.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
500mg
Cholesterol
200mg
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