Crispy Coconut Chicken with Spicy Honey Orange Sauce Recipe

Ingredients

• 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
• 1 cup sweetened shredded coconut1
• 3/4 cup Panko2
• 1/2 cup whole wheat flour (or all-purpose) (measured correctly)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large Eggland's Best eggs
• 1/4 cup coconut oil3
• optional or garnish: chopped cilantro or parsley
• Spicy Honey Orange Sauce
• 1/2 cup orange preserves/marmalade
• 1/4 cup honey
• 3 Tablespoons dijon mustard
• 1 teaspoon crushed red pepper flakes
• salt, to taste