Crispy Coconut Chicken with Honey Orange Sauce over Cilantro-Lime Rice

Ohhhh this chicken. This delicious, delicious chicken. This is one of those meals that you can't get enough of and probably need to make at least two times in one week. There is so much flavor going on with the yummy coconut-crusted chicken and spicy honey orange sauce over the cilantro lime rice. Talk about a tropical experience!
I'm drooling just thinking about it and I seriously want some this very minute. This meal is perfect for summer and much easier to whip up than you would think!

Crispy Coconut Chicken with Honey Orange Sauce over Cilantro-Lime Rice
1 and 1/2 pounds skinless, boneless chicken breasts
1 cup sweetened shredded coconut
1-3/4 cup panko breadcrumbs
1/2 cup flour
1/2 tsp. salt
1/2 tsp. black pepper
2 large eggs
2 Tbsp. olive oil

1. Pound chicken breasts and cut into strips.
2. Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. Mix the coconut with the panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt and pepper together. In a third bowl, whisk the eggs together.
Heat the oil in a large skillet over medium-high heat.
4. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more panko to the dish if you are running low.
5. Fry 4-6 chicken strips at a time in the oil only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan.
6. Bake for 6-10 minutes or until chicken is completely baked through.
7. Serve chicken over cilantro-lime rice and drizzle with the honey orange sauce. (see below)

Honey Orange Sauce
1/2 cup orange preserves or marmalade
1/4 cup honey
3 Tbsp. dijon mustard
1/2 tsp. crushed red pepper flakes
salt, to taste

1. Whisk all of the sauce ingredients together except for the salt. Taste and add salt as needed.

Cilantro-Lime Rice
Source: Iowa Girl Eats
2 cups water
1 Tbsp. canola or vegetable oil
1/2 tsp. salt
1 cup long grain white rice
1/4 cup chopped cilantro
juice of 1/2 lime

1. Bring water, oil, and salt to a boil in a saucepan. Rinse rice in a strainer under cold water then add to the boiling water, place a lid on top, turn heat down to medium-low, and then simmer until rice is tender, about 15 minutes. Add lime juice and cilantro then stir to combine and set aside. (You can also do this in a rice cooker.)


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