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Malibu Chicken with Honey Mustard Dipping Sauce Recipe

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4 from 3 reviews

Malibu Chicken is a crispy, golden-fried chicken breast dish topped with turkey ham and melted Swiss cheese, baked to perfection and served with a tangy, honey mustard dipping sauce. This recipe combines a crunchy breadcrumb coating with savory toppings for a delicious and satisfying entree perfect for family dinners.

Ingredients

Chicken and Coating

  • 2 large chicken breasts (or 4 thin sliced chicken breasts)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 large eggs
  • splash of water
  • 1 cup Italian style panko breadcrumbs
  • About ½ inch oil for frying

Toppings

  • 8 slices turkey ham
  • 6 slices Swiss cheese (torn to fit)

Sauce

  • 1 cup mayonnaise
  • 3 Tablespoons Dijon mustard
  • 2 Tablespoons yellow mustard
  • 4 teaspoons honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). While the oven warms, slice the large chicken breasts in half lengthwise if not using thin sliced breasts, to create even pieces for cooking.
  2. Prepare Flour Mixture: In a medium shallow bowl, combine 1/3 cup all-purpose flour with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Stir well to mix the dry ingredients uniformly.
  3. Prepare Egg Mixture: In another shallow bowl, whisk 2 large eggs with a splash of water until well combined. This will help the breadcrumbs adhere to the chicken.
  4. Prepare Breadcrumbs: Add 1 cup of Italian style panko breadcrumbs to a third shallow bowl, ready for coating.
  5. Coat Chicken in Flour: Working one piece at a time, dredge each chicken piece in the seasoned flour mixture. Shake off any excess flour to avoid clumps.
  6. Coat Chicken in Egg: Transfer the floured chicken to the egg mixture, ensuring it is fully coated. Let excess egg drip off before proceeding.
  7. Coat Chicken in Breadcrumbs: Place the egg-coated chicken into the bowl with breadcrumbs. Press gently to ensure thorough coating and that breadcrumbs stick firmly.
  8. Repeat for All Pieces: Set the coated chicken pieces aside on a plate while you repeat the coating process for all pieces.
  9. Heat Oil for Frying: In a large skillet, pour about ½ inch of oil and heat over medium heat to approximately 350°F (175°C). Use a thermometer to confirm oil temperature for optimal frying.
  10. Fry Chicken: Fry chicken pieces in batches, careful not to overcrowd the pan. Cook until the coating is golden brown, which should take a few minutes per side. The chicken does not need to be fully cooked at this stage, just browned.
  11. Drain Excess Oil: Remove fried chicken and place it on a paper-towel-lined plate to absorb excess oil. Then transfer to a wire rack set over a sheet tray to keep the crust crispy.
  12. Arrange Chicken in Baking Dish: Place all fried chicken pieces in a baking dish prepared for the oven.
  13. Add Toppings: Top each piece of chicken with 2 slices of turkey ham, followed by approximately 1½ slices of Swiss cheese per piece. Tearing the cheese helps it cover the chicken neatly.
  14. Bake Chicken: Bake the assembled chicken in the preheated oven for 15-20 minutes until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and cheese is melted.
  15. Prepare Sauce: While the chicken bakes, whisk together 1 cup mayonnaise, 3 tablespoons Dijon mustard, 2 tablespoons yellow mustard, 4 teaspoons honey, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder in a medium bowl until smooth and combined.
  16. Serve: Once baked, serve the Malibu Chicken hot with the prepared honey mustard dipping sauce on the side for an extra punch of flavor.

Notes

  • Ensure oil temperature reaches 350°F before frying for a crispy crust without absorbing too much oil.
  • Using a wire rack after frying prevents the bottom from becoming soggy from excess oil.
  • Use a meat thermometer to check the final internal temperature for safe consumption.
  • Swiss cheese can be substituted with mozzarella or provolone if preferred.
  • The sauce can be stored in the refrigerator for up to 3 days in an airtight container.
  • For a lighter version, bake the chicken directly without frying, though frying adds a desirable texture.

Find it online: https://yumntasty.com/malibu-chicken-with-honey-mustard-dipping-sauce-recipe/