COCONUT CHICKEN WITH CREAMY HONEY MUSTARD SAUCE

Coconut Chicken with Creamy Honey Mustard Sauce image

Provided by Beth Pierce

Categories Chicken

Time 30m

Number Of Ingredients 14

1/2 c mayonnaise
2 Tbsp yellow mustard
1/4 tsp onion powder
1/4 tsp garlic powder
2 Tbsp honey
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 salt
1/2 tsp fresh ground black pepper
2 Tbsp canola oil
2 Tbsp coconut oil

Steps:

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.