Ingredients
1½lbchicken breasts,or tenders, skinless boneless
1cupsweetened coconut,shredded
¾cuppanko
½cupwhole wheat flour,or all purpose
1tspsalt
½tspground black pepper
2large eggs
¼cupcoconut oil
cilantro,or parsley, chopped, optional garnish
½cuporange preserves,or marmalade
¼cuphoney
3tbspdijon mustard
1tspred pepper flakes,crushed
salt,to taste
Preparation
If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders, cut in half lengthwise.
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, they can be chopped.
Mix it with the Panko in a medium bowl. Set aside.
In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
Heat the coconut oil in a large skillet over medium-high heat.
Coat each chicken strip in flour, shaking off any excess. Then, dip in the egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess.
Fry 4 to 6 chicken strips at a time in coconut oil for about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto a prepared baking pan.
Bake for 6 to 10 minutes or until chicken is completely baked through.
Whisk the orange preserves, honey, mustard, and red pepper flakes together. Taste. Add salt, as needed.
Serve the chicken warm with the dipping sauce, garnished with cilantro, and enjoy!
