Coconut Chicken with Honey Mustard Sauce

Prepare honey mustard sauce by mixing mayonnaise, mustard, onion powder, garlic powder and honey. Set aside.

Pound down chicken breast and cut into thin strips. Pulse coconut in a food processor a couple of times to make it a little finer.

Place flour in a shallow bowl. Beat eggs in another shallow bowl. Combine coconut, breadcrumbs, salt and black pepper in a third shallow bowl. Dip chicken strips in flour, then in beaten eggs, and then in breadcrumb-coconut mixture.

Heat canola oil and coconut oil in a large skillet over medium heat. Fry chicken strips for 2–3 minutes each side or until crispy golden brown and cooked through. Remove to paper towels to drain. Serve warm with honey mustard dipping sauce.

Note: Canola oil can be substituted for the coconut oil.