Coconut chicken, healthy crispy, delicious, coconut chicken.
Are you ready for this?
My dinner as a whole was actually really freaking delicious, but lets focus on that chicken and GAH that sauce!
I altered the recipe slightly because it called for baking it in the oven and I just aint got time for that, although it would probably make the chicken look a little more appealing. The original recipe I got the recipe from Sally’s Baking Addiction:
My version served 2, so here it is!
6 chicken tender strips, uncooked
1/2 cup shredded coconut
1/4-1/2 panko breadcrumbs (more or less depending on your love for coconut taste)
1/4 cup liquid egg whites
1/4 cup coconut oil
(The original recipe called for salt and pepper (I chose not to use it), as well as flour to use as a sticking agent for the crumbs, I also chose not to use it)
1/2 cup apricot preserves
Slightly less than 1/4 cup honey (more if you reallllllyyyy like honey)
3 TBSP Dijon Mustard
1 teaspoon red pepper flakes (I like spicy so I used 1 TBSP)
- Prepare a non-stick skillet with spray and the 1/4 cup coconut oil
- In a small bowl, mix together the coconut and panko crumbs
- In a separate small bowl, pour the liquid egg whites
- One chicken tender at a time, dip into the egg white to coat completely, then dip into the crumb mix (Roll it around with a little pressure, this is how it “sticks” well without having to use flour. Using your other handle to sprinkle extra crumbs on might be needed)
- Place tender into skillet and repeat for the remaining 5 strips.
- Cook on medium-high heat for about 10-15 minutes, flipping every 2-3 minutes, until chicken is 165 degrees F
- While tenders are cooking prepare the sauce by mixing all ingredients and giving a good stir!
- Serve tenders along a heaping spoonful, or 2 of sauce, eat and ENJOY!
Coconut chicken (per tender):
Cals: 136 / Carb: 3g / Fat: 6g / Protein: 15g
Zesty Orange Sauce (Per serving/ Makes 4 servings):
Cals: 108 / Carb: 27g / Fat: 0g / Protein: 0g