Recipe: Tasty Coconut Chicken Tenders With A Honey & Mustard Dip

Coconut Chicken Tenders With A Honey & Mustard Dip. Delicious Baked Paleo Chicken Tenders made with a mix of almond and coconut flour and baked to perfection. These easy chicken tenders are perfect for an easy weeknight dinner. Crispy, flavorful, and simple coconut chicken using convenient pantry ingredients to make one memorable meal everyone will love!

The flour helps the egg to stick. Naturally low carb, paleo, and gluten-free. Tender chicken with a crispy coconut coating and a flavorful creamy honey mango dipping sauce! You can cook Coconut Chicken Tenders With A Honey & Mustard Dip using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Coconut Chicken Tenders With A Honey & Mustard Dip

1. You need 2 of chicken breasts, sliced into thin flat strips,.
2. Prepare 3 tbsp of dessicated coconut,.
3. It's 3 tbsp of panko breadcrumbs,.
4. Prepare of Salt and pepper to season,.
5. You need of For the dip:.
6. You need 1 tbsp of organic runny honey.
7. You need 1 tsp of Dijon mustard,.
8. Prepare 2 tsp of wine wine vinegar.

These Baked Coconut Crusted Chicken Tenders aren't just coconut chicken but CASHEW coconut chicken! The chicken is crispy on the outside, juicy on the inside and delicious all over with sweet and spicy Mango Honey Dip! So be prepared for this Coconut Crusted Chicken recipe to transport you to. These sweet & salty Coconut Chicken Tenders from Delish.com go perfectly with a dip in Heinz ketchup.

Coconut Chicken Tenders With A Honey & Mustard Dip instructions

1. 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..
2. 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..
3. Bake for 25 minutes or until cooked through. Whilst they are baking make the dipping sauce by mixing together the honey, mustard and vinegar..
4. 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. :).

In a medium bowl, season chicken with ½ teaspoon salt and toss to coat evenly with flour. Dip each chicken piece in egg, letting excess drip off, then roll in coconut, pressing in coconut with. Warm oven-fried crispy coconut chicken strips over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette. It's the perfect mix of salty and sweet, warm and cold. I'm not sure what it is about spring, maybe the thought of having to get into a bathing.