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Crispy Coconut Chicken is boneless, skinless chicken breasts cut onto small pieces (hors d’oeuvre size) and rolled in a flour and coconut mixture. They’re served with two different dipping sauces, one is a creamy horseradish sauce and the other is a honey mustard with apricot preserves – and it’s so, so good.

Sick of holiday food yet?? 

I am.

I don’t want to see another light, Christmas ornament, or another f’ing cookie for a good, long time.

Ready for the fun stuff again.

The real food. Not that holiday food isn’t real food, but I’m mainly speaking about the cakes and shit that I really have no affinity for.

I’m honestly tired of the holidays period.

Now that we’ve said adios to 2015, I’m officially ready to get back to making my fun food. 

These are fun, and delicious.

I made two different dipping sauces for variety.

I love variety.

How To Make Crispy Coconut Chicken

These are simply boneless, skinless chicken breasts that I cut into cubes and breaded with seasoned AP flour, Sprouts coconut flour, breadcrumbs and coconut flakes.

The first batch I baked, which you could definitely do, but I decided to fry the rest of them because I didn’t get that golden color I was going for.

The taste isn’t all that different, just a little more crispy and a little more juicy.

Please feel free to bake them for a healthier version if you want to – you really won’t miss out much as far as taste. All you have to do is throw them in the oven at 400 degrees for about 10-15 minutes and flip halfway through.

The first dip is made with mayo, dijon mustard and a little horseradish.

 The second one, much more sweet – is made with apricot preserves, dijon mustard and honey.

I LOVE spicy-sweet-crispy-savory combos.

Here’s your printable –

Enjoy.

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Crispy Coconut Chicken

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Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

Chicken

• 1 cup all purpose flour
• 1 cup coconut flour
• 1/2 cup bread crumbs
• 1 tbsp seasoned salt
• 1 tbsp coarsely ground pepper
• 1 tsp cayenne pepper
• 1 egg, whisked
• 1 cup milk
• 1 lb. boneless, skinless chicken breasts, cut into cubes
• Canola oil, for frying
• Coconut flakes

Apricot Dip

• 2 tbsp apricot preserves
• 1 tbsp Dijon mustard
• 1 tsp honey

Horseradish Dip

• 2 tbsp mayo
• 1 tsp Dijon mustard
• 1 tsp horseradish

Instructions

Chicken

Combine flour through pepper in a large bowl.
Mix the egg and milk together.
Dip chicken pieces in egg wash, then dredge in flour mixture.
Heat oil to 375 degrees.
Fry chicken in batches, until golden brown, about 2 minutes each batch.
Drain on paper towels and sprinkle with more coconut flakes.

Dips
Mix each list of dip ingredients together and refrigerate until ready to serve.

Recommended Products

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• 
  Dash Deluxe Electric Air Fryer + Oven Cooker with Temperature Control
• 
  Bico Red Blue Leaf Ceramic 14" Rectangular Serving Platter, Set of 2
• 
  Cuisinart Cast Iron Chicken Fryer, Mint Green, 12″

Nutrition Information:

Yield:

4

Serving Size:

3
Amount Per Serving: Calories: 770Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 151mgSodium: 1637mgCarbohydrates: 76gFiber: 8gSugar: 23gProtein: 51g

The provided nutrition calculated may not always be accurate.

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