Coconut Crusted Chicken Tenders with Tangy Honey Mustard
Ingredients
The chicken tenders
-
1.5
lbs.
chicken tenders
-
1
large
egg, lightly beaten
-
1
large
egg yolk, lightly beaten
-
1
cup
panko
-
½
cup
unsweetened coconut flakes
-
½
teaspoon
salt
-
¼
teaspoon
cracked black pepper
The honey mustard sauce
-
½
cup
dijon mustard
-
½
cup
honey
-
½
teaspoon
dry ground mustard
-
2
tablespoons
butter
Instructions
- 1. Preheat the oven to 450°F.
- 2. Pat the chicken dry and set aside.
- 3. In a small bowl, beat the egg and egg yolk together.
- 4. In a medium bowl, combine panko crumbs, coconut flakes, salt, and pepper.
- 5. Dip the chicken in the egg mixture, then coat with the panko mixture, pressing it onto the chicken.
- 6. Place the coated chicken on a greased baking sheet.
- 7. Bake for 20 minutes, then remove and let sit.
- 8. Meanwhile, in a saucepan over medium-high heat, combine dijon mustard, honey, dry ground mustard, and butter, stirring until melted.
- 9. Serve the chicken tenders with the warm honey mustard dipping sauce.
Nutrition Facts (estimated)
Servings
6-8 servings
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
You might also like