Coconut Chicken With Honey Mustard Sauce Recipes

Steps:

• 1. Mix together the mayonnaise, mustard, onion powder, garlic powder and honey.
• 2. Pound down chicken breast and cut into thin strips. Pulse coconut in a food processor a couple of times to make it a little finer. Place flour in a shallow bowl. Beat eggs in a shallow bowl. Combine coconut, breadcrumbs, salt and black pepper in a third shallow bowl. Dip chicken strips in flour, then in beaten eggs, and then in breadcrumb/coconut mixture.
• 3. Heat canola oil and coconut oil in a large skillet over medium heat. Fry chicken strips for 2-3 minutes each side or until crispy golden brown and cooked through. Remove to paper towels to drain. Serve warm with honey mustard dipping sauce.
• 4. NOTES Canola oil can be substituted for the coconut oil.

Steps:

• Place breasts between pieces of wax paper and pound to 1/2 inch thick.
• Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.
• Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
• When chicken breast are ready to be prepared, rinse lightly and drain.
• Place coconut, corn starch, and flour in a bowl and mix well.
• In separate bowl place beaten eggs and add water, blend well.
• Preheat frying oil to 350F in a deep fryer or large skillet and have ready to fry chicken pieces.
• Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.
• Carefully place chicken in hot oil and cook until lightly golden (when frying the chicken, do not crowd and keep an eye on the oil so it does not burn).
• Remove and place on a paper towel to drain.
• For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half (canned pineapple rings may also be used).
• Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.

Steps:

• Also need Deep fryer or deep skillet and Vegetable Oil (for deep frying).
• Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
• When chicken breast are ready to be prepared, rinse lightly and drain. Place coconut,corn starch, and flour in a bowl and mix well.
• In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel. When frying chicken do not crowd and keep a check on the oil so it does not burn.
• The coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side. For presentation and tasty side compliment. Slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through. The pineapple will turn more intense yellow. Serving fresh sautéed pineapple is also great with a pork entrée.