Everyone knows honey and mustard is awesome. Add coconut and chicken and you have super yummy chicken strips that are easy to make.
- 1/2 cup mustard (I used a combo of dijon and a bit of french mustard)
- 2 Tbs honey
- 1-2 cups Coconut flakes
- 8 chicken thighs
- Salt and pepper
- coconut oil (for frying)
Preheat Oven to 180 degrees.
Cut chicken thighs into strips. Mix mustard, honey and salt and pepper together in a bowl easy to cover the chicken strips. A shallow longer dish is easier. You will need two bowls/containers – one for the mustard mix and one for the coconut to cover the chicken after it’s dipped in the mustard mix.
Cover chicken in mustard mixture (it just needs a thin coating) then roll into coconut.
Fry coconut covered strips in coconut oil in batches, (be careful – it’s delicate!) on medium heat for a few minutes on either side until just golden. Transfer to a baking tray with a rack, and lay all the chicken strips onto the rack and place into the oven. Bake for approx 15min or until cooked.
I served it with bacon brussel sprouts, roast potatoes & sweet potatoes. I must note here that the combo of roast sweet potatoes with these chicken strips are a winner, and the kids came back for more! That’s why you can’t see many sweet potatoes in the picture!
Perfect to make extra for nut-free lunch-box additions that the kids will love.