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 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 –