Baked Crispy Coconut Chicken with Creole Honey Mustard Dip

There are few things besides chocolate my daughter loves to eat. I know if she was asked what two food items she could eat forever; I am sure chocolate and Cane’s chicken strips would be it.

We don’t actually go to Canes since we don’t have one near by… but there is one down the street from her grammies… and you know that’s when she goes to get her fix!

The problem with chicken in general is that baked isn’t as good as fried… that’s what she says anyway.  However, I’ve made these baked coconut chicken strips and my girl thought I bought them at Cane’s and brought them home for her to eat.  Disclosure: Cane’s does not use coconut in their recipe and it’s completely optional in this one too.

I’ve made this recipe several times and now I know that I need to double the recipe and save some for later.  Fried (baked) chicken is one thing my girl will happily eat in her school lunch!

The best part about doubling this recipe is that you can put them inside your kid’s lunchbox (or take them to work yourself).  My daughter doesn’t mind eating them at room temperature at school.  Doesn’t this lunch look amazing?  For more lunch ideas visit www.MOMables.com

Baked Crispy Coconut Chicken with Creole Honey Mustard Dip

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Laura Fuentes – SuperGlueMom

Recipe type: Recipe: Courtesy MOMables Lunch Menus

Ingredients

• 8-10 boneless skinless chicken breast strips
• 4-6Tablespoons vegetable oil
• Salt and pepper
• ½ cup panko breadcrumbs
• ¼ cup whole wheat breadcrumbs
• 2 Tablespoons shredded coconut (optional)
• or, substitute coconut for 2TB Parmesan cheese
• olive oil spray (for baking)

For Dip:

• ½ cup mayonnaise
• 2 Tablespoons Zatarain’s Creole Mustard
• 2 teaspoons honey

Instructions

Strips:

1. Preheat oven to 425F. Spray baking sheet with olive oil spray or line with parchment paper.
2. Put oil in a bowl and the panko, breadcrumbs and coconut (or Parmesan) in a gallon size zip bag.
3. Season chicken strips with salt and pepper, then put them in the bowl with the olive oil and mix well to coat all the strips.
4. Put greased chicken strips inside zip bag, zip close and toss around to evenly coat all strips with breading.
5. Place coated chicken strips on a baking sheet and lightly spray the tops with olive oil spray.
6. Bake 12-18 minutes. Then turn them and bake them another 5 until they are cooked through. **All ovens vary, check for doneness**

Dip:

1. Mix dip ingredients in a bowl until well blended. Serve on the side to dip.

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