My Top Picks

Crispy Coconut Chicken with Spicy Honey Orange Sauce

So, so good! The sauce is amazing

Ingredients

  • 1-1/2 lbs. skinless, boneless chicken breasts or tenders
  • ¼ c. coconut oil
  • ½ c. unbleached all-purpose white flour
  • 1 t. salt
  • ½ t. black pepper
  • 2 large eggs
  • 1 c. sweetened shredded coconut
  • ¾ c. panko (Japanese bread crumbs)

Spicy Honey Orange Sauce

  • ½ c. orange marmalade
  • ¼ c. honey
  • 3 Tbls. Dijon mustard
  • 1 t. crushed red pepper flakes

Instructions

If using chicken breasts, pound down and cut into 3/4-inch strips; flatten a little with a meat mallet. If using tenders, cut in half lengthwise.

Pulse the shredded coconut in a mini food processor to break down into smaller pieces. Mix it with the panko in a medium-size bowl. Set aside.

In a second medium bowl, whisk the flour, salt and pepper together.

In a third bowl, whisk the eggs together.

Line a large baking sheet with parchment paper; set aside.

Coat each chicken strip in flour, shaking off excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking of any excess. Add more panko to the dish if you are running low. Place strips on prepared baking sheet.

Heat the coconut oil in a large skillet over med-high heat. Fry about 6 chicken strips at a time, only about 2 minutes per side until crust is golden brown. Once strips are done, place onto prepared baking pan.

Bake at 400 degrees for 6-10 minutes or until chicken is completely baked through. Serve with dipping sauce.

For the Sauce: Whisk all of the sauce ingredients together; set aside until ready to serve. If making ahead, refrigerate until needed. Then microwave

NOTE: Serves 4