Coconut Chicken Tenders With A Honey & Mustard Dip. Once each is done, place strips onto prepared baking pan. Make the sauce: Whisk all of the sauce ingredients together except for the salt. In a small bowl, add honey and marmalade.
You can cook Coconut Chicken Tenders With A Honey & Mustard Dip using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Coconut Chicken Tenders With A Honey & Mustard Dip
- Prepare 2 of chicken breasts, sliced into thin flat strips,.
- You need 3 tbsp of dessicated coconut,.
- You need 3 tbsp of panko breadcrumbs,.
- It’s of Salt and pepper to season,.
- Prepare of For the dip:.
- You need 1 tbsp of organic runny honey.
- Prepare 1 tsp of Dijon mustard,.
- It’s 2 tsp of wine wine vinegar.
I give you Baked Coconut Crusted Chicken Tenders served with the most delicious Honey Mustard Dipping Sauce. Gluten-free & Paleo Breading As delicious as it can be, breading presents a few problems, mainly being: the frying, the gluten, and the carbs. These Paleo Coconut Chicken Tenders are bursting with tropical flavors, especially when dunked into a sweet mango honey mustard sauce! It's the perfect mix of salty and sweet, warm and cold.
Coconut Chicken Tenders With A Honey & Mustard Dip step by step
Season the chicken with salt and pepper. Add the panko breadcrumbs and dessicated coconut to a bowl and dredge the chicken strips in it, making sure to cover every section evenly so no flesh is showing by patting it gently all over. Add the strips to a large plate once coated..
Preheat the oven to 180 degrees or gas mark 6. Place the chicken tenders over foil lined baking tray on a wire cooking rack. This is to ensure the tenders remain nice and crispy when cooking and don't become soggy..
Bake for 25 minutes or until cooked through. Whilst they are baking make the dipping sauce by mixing together the honey, mustard and vinegar..
Once the chicken is ready, remove from the oven and allow to cool for a couple of minutes. Transfer to your serving plate with the dip and serve! These are great on their own as a party food or meal or also pair well with homemade coleslaw or fries. :).
Coconut crunch chicken strips, lightly coated in shredded coconut, are my wonderfully crispy, fun, and extra delicious take on traditional chicken strips! With a creamy and mildly sweet and spicy honey-mango sauce for dipping, these strips are a finger-licking favorite for both kids and adults alike! Directions: In a small bowl, add honey and marmalade. Stir everything until well mixed and serve with coconut chicken tenders. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
