Coconut Chicken Strips


Everyone knows honey and mustard is awesome. Add coconut and chicken and you have super yummy chicken strips that are easy to make.

 
Ingredients
  • 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)
Method

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!

Note:

Perfect to make extra for nut-free lunch-box additions that the kids will love.

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