Coconut Crusted Chicken Fingers with Honey Dijon Dipping Sauce
Ever get a craving for chicken McNuggets? No? Mmm, yeah… me either. Technically speaking it was a craving for honey dipping sauce that actually sparked the making of this recipe. When I was a kid, my Happy Meal go-tos were a cheeseburger or McNuggets. Now I find nothing less appealing than a skinny, well done hamburger, but chicken dipped in honey still has its appeal.
This version, coated in coconut, reminded Courtney of his favorite coconut shrimp. I liked it’s subtle sweetness, but found it challenging to get the coating to stick. If I made this again, I’d likely use egg whites rather than olive oil, as I’ve had luck with this method in the past. I served it, of course, with a honey dijon dipping sauce which satisfied my Happy Meal craving. Hold the fries.
Coconut Crusted Chicken Fingers with Honey Dijon Dipping Sauce
Adapted from Blame it on the Grain
For the Chicken:
- 1/4 c. coconut flour
- 1/2 t. finely ground sea salt
- 1/8 t. ground pepper
- 1/4 t. garlic powder
- 1/4 t. onion powder
- 1/4 t. ground mustard
- 1 lb skinless raw chicken breast, cut into strips
- 1/4 – 1/2 c. olive oil
- 1 c. unsweetened shredded coconut
- Pre-heat oven to 375. Line baking sheet with tinfoil or parchment.
- Combine dry ingredients (coconut flour through ground mustard) in a shallow bowl. Put shredded coconut and olive oil in two separate shallow bowls.
- Dip chicken strips into dry rub to coat evenly. Next, dip into oil and shake off excess before dipping into dish 3 and pressing coconut into chicken. Place on baking sheet.
- Repeat with all chicken strips. Bake for 10 minutes, pull out of oven and flip each strip over before baking 10 more minutes. Turn oven onto broil and watch carefully for 3-6 minutes until all strips are perfectly browned.
For the Dipping Sauce:
- 1/4 cup honey
- 1/4 cup dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
Mix all ingredients well and adjust to taste.
Serves ~4
