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

  • Author: Laura Fuentes - SuperGlueMom
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Category: Recipe: Courtesy MOMables Lunch Menus
Scale

Ingredients

  • 810 boneless skinless chicken breast strips
  • 46 Tablespoons vegetable oil
  • Salt and pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole wheat breadcrumbs
  • 2 Tablespoons unsweetened shredded coconut (optional)
  • or, substitute coconut for 2TB Parmesan cheese
  • olive oil spray (for baking)

For Dip:

  • 1/2 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.

 

18 thoughts on “Baked Crispy Coconut Chicken with Creole Honey Mustard Dip”

  1. Yum!! Sounds delish. 🙂

  2. BusyDad says:

    I don’t like white meat and I don’t like baked (vs fried) that much. But I would tear into those. They actually look fried!

  3. This sounds so delicious. I would never have thought of using coconut with chicken.

    1. Laura Fuentes says:

      it really gives it a crispy and sweet taste 🙂 let me know how it comes out!

  4. tatania says:

    are those lunch containers?

    1. Laura Fuentes says:

      Yes, the ones pictured here are Laptop Lunches. you can find them at http://www.MOMables.com/store

  5. Cristi says:

    I LOVE coconut, I would never have thought to use it in chicken breading! Sweet!

  6. These sound and look SO good! I’m going to have to try this using GF breadcrumbs. Thanks for sharing on Pinterest – that’s where I saw this today! Lots of blessings, Kelly

  7. Heather says:

    Just wondering about the lunches that would usually be eaten hot. Do the kids like them cold?

    1. Laura Fuentes says:

      I can’t remember the last time my kids actually ate dinner “hot” so room temperature lunches is what they get. they are not as picky as we think

  8. vanessa says:

    I love this method for cooking chicken. My son loves it and I love that he loves it. The only thing I do differently is I prebake the panko until its golden brown so its super crispy and I use an egg to coat the chicken instead of oil but ill definitely try it your way tonight. Also if you cook the chicken on a cooling rack on top of a cookie sheet you don’t have to flip it and its crispy all the way around.

    1. Laura Fuentes says:

      GREAT tip Vanessa! Thank you!

  9. Cristina says:

    Making these today, was wondering if you can freeze these? If so do you bake first or freeze after breading? Thanks in advance.

    Cristina

    1. Laura Fuentes says:

      Cristina, you can do it both ways. you can cook them first and freeze leftovers. All you’d have to do is warm them up. If you want to freeze them before baking, add 3-4 minutes to the baking time when you make them next! 🙂

  10. Lesley says:

    Just wondering, is the coconut sweetened or unsweetened?

    1. Laura Fuentes says:

      Unsweetened. I will make a note Lesley. thanks!

      1. Lesley says:

        Thank you so much! Can’t wait to try it out 🙂

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