1 pound boneless skinless chicken breasts, cut into strips about 1/2-inch thick
salt & pepper
1 large egg
3/4 cup unsweetened shredded coconut
3/4 cup fine breadcrumbs
SPICY ORANGE HONEY DIP
1/2 cup freshly squeezed orange juice (about 2 large Navel oranges)
1 tsp orange zest
1/4 cup honey
1/2 tsp red pepper flakes
1 TBSP soy sauce
DIRECTIONS
Pat the chicken strips dry and season generously with salt & pepper.
Beat the egg in a pie plate or shallow bowl.
In a separate pie plate or shallow bowl add the coconut and breadcrumbs, mix until well combined.
Roll the chicken strips in the egg and shake off any excess then roll in the coconut mixture lightly pressing the mixture into the chicken to help it adhere. Place the coated chicken strips onto a plate and refrigerate uncovered for 30 minutes.
Coat the bottom of a baking sheet evenly with the oil and place in the oven. Preheat the oven to 425°F for about 15 minutes. Remove the chicken from the fridge and set aside.
When the oven is preheated place the chicken strips on the hot baking sheet and bake for 10 minutes then flip the strips and cook an additional 6 minutes or until chicken it cooked through and outside is golden brown.
SPICY ORANGE AND HONEY DIP
Add all ingredients to a small sauce pan over medium heat. Bring to a boil then continue cook while stirring until slightly thickened, about 8 minutes.
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