Coconut Crunch Chicken

Coconut Crunch Chicken


1 pound boneless, skinless chicken breast halves, pounded to even thickness
¼ cup Dierbergs flour
½ teaspoon seasoned salt
½ cup buttermilk
2 cups sweetened multi-grained square cereal (Capn’ Crunch)
½ cup sweetened flaked coconut

⅓ cup Dijon mustard
3 tablespoons honey
Dash hot pepper sauce


FOR CHICKEN  Cut chicken into large strips, about 2 inches wide.

On sheet of waxed paper, combine flour and seasoned salt. Place buttermilk in shallow dish. Place cereal in large reclosable plastic bag; crush lightly and add coconut. Coat chicken with flour mixture, dip into buttermilk, then coat with cereal mixture. Place on parchment-lined jellyroll pan.

Bake in 400°F. until chicken is crispy and internal temperature is 165°F., about 15 to 20 minutes.

FOR HONEY MUSTARD SAUCE  In small bowl, stir together all Sauce ingredients until well mixed.

Servings: 4
Serving Size: Per serving with 2 tablespoons Honey Mustard Sauce

Per Serving
Calories: 307
Cholesterol: 84 mg
Fat: 6 g
Sodium: 760 mg
Carbohydrates: 32 g
Protein: 27 g
Fiber: 1 g