- 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
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.