Crispy Coconut Chicken with Honey Orange Sauce

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Is there anything better than chicken coated in shredded coconut, fried up on coconut oil (for even more coconut flavor!) and then served with a tangy honey orange sauce?
Nope!  I don't think so!
My kids LOVE helping in the kitchen and would argue over who would dip in the flour and who would dip in the egg.  Depending on your kids and their ages, this is a great dinner to get them involved in making!
Serve it with some lemony green beans and call it a night!

Crispy Coconut Chicken with Spicy Honey Orange Sauce

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Total Time: 1 hour
Servings: 4

Ingredients

  • 1 and 1/2 pounds skinless, boneless chicken breasts
  • 1 cup unsweetened shredded coconut
  • 3/4 cup Panko
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup coconut oil
  • Chopped cilantro or parsley to garnish

SPICY HONEY ORANGE SAUCE

  • 1/2 cup orange marmalade (I love Bonne Maman!)
  • 1/4 cup honey (for an extra boost of flavor, use manuka honey)
  • 3 tablespoons  dijon mustard
  • 1 teaspoon crushed red pepper flakes, optional
  • salt, to taste

Instructions

  • Lay the chicken breasts between two pieces of plastic wrap. Use a mallet or rolling pin to pound them until they’re about 1/4 inch thin. Cut them into strips about 1 inch wide.
  • Preheat oven to 400°F
  • Line a large baking sheet with parchment paper. Set aside.
  • In a food processor, pulse the shredded coconut a few times to break it into smaller pieces. Pour the coconut into a medium bowl, add the panko and mix together. 
  • Take out another medium bowl, add the flour, salt, and pepper and whisk to combine. In a third bowl, whisk the eggs together.
  • In a large skillet, heat the coconut oil over medium-high heat.
  • Dredge each piece of chicken in the flour, shaking off any excess. Then dip into the egg and let any excess egg drip off back into the bowl. Roll the piece of chicken in the coconut mixture, pressing gently, so the coconut adheres to both sides of the chicken. I usually end up adding more panko, so if you look like you’re running low feel free to add some more panko to the coconut.
  • Fry 4-6 chicken strips at a time in the coconut oil until they’re golden brown, about 2-4 minutes per side, depending on how thick the chicken is. When the chicken is cooked, place strips onto prepared baking pan. Repeat until all the chicken is cooked and on the baking pan.
  • Bake for 6-10 minutes or until chicken is completely baked through.

For the sauce:

  • Whisk all of the sauce ingredients together. Season with salt.
  • Serve chicken warm with the dipping sauce, sprinkle the chicken with fresh parsley or cilantro.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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