Baked Coconut Crusted Chicken Tenders with Creamy Honey Mustard Dipping Sauce

• Meat

  • 1 1/4 lbs Chicken, boneless skinless tenders

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 3 tbsp Honey
  • 2 tbsp Honey bbq sauce
  • 3/4 cup Mayo, real
  • 1 tbsp Mustard, yellow

• Baking & Spices

  • 1/2 cup Flour, white
  • 1/4 tsp Paprika
  • 2 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Coconut, sweetened

• Bread & Baked Goods

  • 1 cup Panko

• Other

  • 1 teaspoons and 1/2 lemon juice

Found on chelseasmessyapron.com

Description

Directions

• Trim the fat from the tenders and place them in a large bowl.
• Cover with 1 can of coconut milk. Cover the bowl and place in the fridge for at least 30 minutes up to 8 hours.
• Preheat the oven to 400 degrees F.
• Set out three bowls. Fill one with the white flour, about 1/4 teaspoon pepper, about 1/2 teaspoon salt, and paprika. Stir.
• Fill the next bowl with the eggs and lightly beat with a fork.
• Place the coconut in a blender or food processor and process to crumbs. Place the coconut crumbs in the third bowl with the panko and stir.
• Remove the marinated chicken and discard the coconut milk.
• Place the tenders in the flour mixture, then the egg, then the coconut mixture making sure to evenly and thoroughly coat each piece.
• Melt the coconut oil and spread evenly over a cooking sheet.
• Place the tenders on the sheet and then place in the oven.
• Cook for 15 minutes and then flip the tenders and cook for another 5-8 minutes or until the internal temperature of the chicken reaches 165 degrees F.
• Remove and enjoy immediately with the dipping sauce!
• To make the sauce, whisk all the ingredients together. Add a pinch of salt and pepper, taste, and adjust any of the ingredients to personal preference.