Crispy Coconut Chicken Strips with Sweet and Spicy Mustard Dip

In my personal opinion, any meal can be significantly improved with a form of mustard condiment. Especially when there is coconut involved as well! These chicken strips come together quickly and can satisfy that craving for crispy chicken and sweet and spicy taste.

Simply dredge the chicken strips in flour and egg, and coat in a mixture of bread crumbs and coconut. Place chicken on a baking mat and place a pat of coconut oil on each strip. This helps the chicken strips to get nice and crispy being that they are baked and not fried.

Kitchen Tip!

If you are wanting to truly mimic that fried food crunch while baking chicken, two essential steps can help to get you there. First dredging the chicken in flour and egg helps enough of the bread crumb coating stick, and stick evenly over the surface of the chicken. The second important step is to add a form of fat onto the chicken, as this is something that contributes to the crisping process of frying (aka literally dunking in hot oil). For these baked chicken strips, I used a small pat of coconut oil on each strip, but you could easily drizzle with any other form of liquid oil instead.

Nutrition Tip!

Chicken is an excellent source of high quality protein. The protein in meat and animal products is a complete protein, meaning it contains adequate amounts of all nine essential amino acids. One 4oz serving of chicken breasts contains about 36g protein. Including chicken in one of your meals can help you easily reach your protein needs for the day. Protein is the most satiating out of the macronutrients (carbs, proteins, and fats), so including a protein source with each meal and snack can ensure you will feel full and satisfied after eating.

Crispy Coconut Chicken Strips with Sweet And Spicy Mustard Dip

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Yield: 4 servings

Author: Paige Wollenzien

Prep time: 20 MCook time: 25 MTotal time: 45 M

This chicken strip recipe combines two of my favorite flavors, coconut and mustard. Don't call me crazy until you try it!

Ingredients:

Crispy Coconut Chicken Strips

• 1 lb chicken breasts
• 1/3 cup AP flour
• 1/2 teaspoon salt
• 1/2 black pepper
• 2 eggs
• 3/4 cups panko bread crumbs
• 3/4 cups unsweetened shredded coconut
• coconut oil

Sweet and Spicy Mustard Dip

• 4 Tablespoons honey mustard
• 3 teaspoons creamy horseradish

Instructions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Slice chicken breasts into long strips and set aside.
3. Prepare a large rimmed baking sheet by lining with parchment paper or silicone baking mat. 
4. Grab 3 medium sized shallow bowls. Place the AP flour in one, add salt and pepper and mix together. Crack the eggs in the second bowl and whisk using a fork. In the third bowl, add the bread crumbs and shredded coconut and stir to combine.
5. Dip chicken strips first in flour mixture, rolling to coat entire piece of chicken with flour. Then move to bowl with egg, use a fork to flip chicken so egg coats it entirely. Next move to bowl with bread crumbs and coconut. Once entirely coated with bread crumb coconut mixture, place on prepared baking sheet. Ensure chicken is evenly spaced. 
6. Place a small pat of coconut oil on each chicken strip. Alternately if your coconut oil is liquid, drizzle over strips. 
7. Bake for 25 minutes, or until golden brown and chicken reaches an internal temperature of 165 degrees.
8. While chicken is baking, prepare mustard dip by stirring honey mustard and creamy horseradish together in a small bowl. 
9. Enjoy while hot and crispy!

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