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coconut chicken with creamy honey mustard sauce

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

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.

yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Pan Fry

Ingredients For coconut chicken with creamy honey mustard sauce

  • 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

How To Make coconut chicken with creamy honey mustard sauce

  • 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.
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