Oven Baked Coconut Chicken with Honey-Orange Sauce

oven baked coconut chicken with honey-orange sauce
  • Yield: 4
  • Servings: 4
  • Prep Time: 30m
  • Cook Time: 30m
  • Ready In: 60m

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Oven baked coconut chicken with honey-orange sauce. Chicken tenders with delicious spicy homemade honey-orange sauce cooked in an oven.

Ingredients

  • 1 ½ pounds (760 g) boneless and skinless chicken tenders,halved lengthwise
  • 1 cup sweetened shredded coconut
  • 3/4 cup Panko breadcrumbs
  • 1/2 cup all-purpose flower
  • 2 large eggs,beaten
  • 1/4 cup (60 ml) coconut oil,1 teaspoon salt and 1/2 teaspoon black pepper
  • For Spicy Honey-Orange Sauce:
  • 1/2 cup (125 ml) orange preserves
  • 1/4 cup (60 ml) clear honey
  • 3 tablespoons Dijon mustard
  • 1 teaspoon crushed red pepper flakes
  • salt to taste

Method

Step 1

Preheat oven to 400 F (200 C). Line a large baking dish with parchment paper.

Step 2

In a food processor,process shredded coconut to break it down into smaller pieces. In a mixing bowl,combine processed coconut and Panko breadcrumbs. Mix well and set aside.

Step 3

In another bowl,combine all-purpose flour,salt and black pepper.Mix well. Pour beaten eggs in a third bowl.

Step 4

In a large nonstick skillet,heat coconut oil over medium-high heat. Dip chicken tenders in flour mixture,shaking off any excess. Dip in beaten eggs and let any excess drip off. Roll in coconut mixture ,shaking off any excess.

Step 5

Fry seasoned chicken tenders in hot coconut oil for 2 minutes per side or until crust is golden brown. Transfer fried chicken to prepared baking sheet.

Step 6

Bake in preheated oven for 6-10 minutes or until chicken is tender.

Step 7

For the Spicy Honey-Orange Sauce: In a mixing bowl,combine all sauce ingredients,except salt. Whisk well. Add salt as needed.

Step 8

Serve baked chicken tenders with dipping sauce.

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