DANA'S CRISPY COCONUT CHICKEN
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Time 29m
Yield 14 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 400-degrees F. Coat a baking sheet with nonstick spray and set aside. Place egg whites in a bowl and beat until frothy. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. Transfer to baking sheet. Bake for 6 to 7 minutes per side, until chicken is cooked through.
Nutrition Facts : Calories 60 calorie, Fat 1 grams, SaturatedFat 1 grams, Cholesterol 19 milligrams, Sodium 112 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 8 grams
COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
APRICOT-GLAZED COCONUT-CHICKEN BITES
Bisquick® mix provides a simple addition to a bite-sized chicken appetizer that's ready in 50 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 425°. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.
- Mix sweetened condensed milk and 2 tablespoons Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan. Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
- Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetize, Sodium 160 mg, Sugar 6 g, TransFat 0 g
COCONUT CHICKEN BITES
These tender nuggets are great for nibbling, thanks to the coconut, cumin, celery salt and garlic powder that season them. I've served the bites several time for parties, and everyone enjoyed them.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes., In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 185mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
COCONUT CHICKEN BITES
Make and share this Coconut Chicken Bites recipe from Food.com.
Provided by JANIC412
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix flour, coconut, salt, pepper and garlic powder together.
- Dip chicken bites in the egg, then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan.
- Drizzle with melted butter.
- Bake approximately 25 minutes or until the chicken is browned and cooked through.
- Turn once during cooking.
- This is good served with an apricot or plum dipping sauce. Jan.
Nutrition Facts : Calories 1094.1, Fat 81.8, SaturatedFat 50.7, Cholesterol 319.5, Sodium 1046.4, Carbohydrate 34.6, Fiber 7.9, Sugar 3.3, Protein 57
CRUNCHY CHICKEN BITES
Provided by Food Network
Time 45m
Yield 6-8 Servings
Number Of Ingredients 5
Steps:
- 1.Pre-heat oven to 350°F. 2.In a mixing bowl, combine chicken, contents of seasoning package and the flour. Toss until chicken is evenly coated. 3.In a separate bowl, lightly whisk the eggs. 4.Place the tortilla strips into a gallon size re-sealable storage bag and close. Using a rolling pin, roll over the bag until the strips are finely crushed. Transfer to a mixing bowl or shallow pan. 5.Shaking off any excess flour/seasoning mixture, place the chicken first into the eggs and coat, then roll the pieces in the crushed tortilla strips until they are well coated. Arrange on a baking sheet, leaving a little space between each one to ensure the chicken cooks evenly on all sides. 6.Bake for 15-20 minutes, or until lightly browned and the internal temperature reads 165°F on a thermometer. Serve warm with dipping sauce of your choice.
COCONUT CHICKEN
Steps:
- In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed. In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes. Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes. Add the curry powder and cook, stirring and turning, for 5 minutes. Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through. Stir in the lemon juice, to taste and the cilantro. Serve with rice.
CARIBBEAN COCONUT-CHICKEN BITES
Steps:
- MIX first 4 ingredients. Refrigerate 20 min. or until ready to serve.
- TOP crackers with 2 avocado pieces, chicken, yogurt mixture, coconut and cilantro.
CRISPY COCONUT CHICKEN
Crispy Coconut Chicken is a flavorful main dish that is naturally gluten free and ready in 30 minutes. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved!
Provided by Janelle
Categories Main Dish
Time 30m
Number Of Ingredients 8
Steps:
- In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
- In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
- In a second bowl, add 3 eggs and lightly beat.
- In a third bowl add coconut flakes.
- Take chicken and douse in cornstarch mixture.
- Then dip into eggs and cover well.
- Then dip in coconut and set aside on a plate. Do this to all chicken.
- Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
- Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
- Cook chicken for approximately 4 minutes then flip and allow the other side to cook.
- Cook second side for an additional approximate 4 minutes.
- Gently remove golden chicken and set on a paper towel lined plate.
- Cook chicken in batches if all does not fit into pan.
- Once all chicken is cooked, serve with your favorite sauce.
- We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 42 grams fat, Fiber 13 grams fiber, Protein 25 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 513 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CARIBBEAN COCONUT CHICKEN BITES WITH MANGO CREAM
The Mango cream is key to these, so don't forget to dunk them! Be careful not to cut the pieces too large, it is raw chicken and must be cooked through, so if you cut them to large the coating will burn.
Provided by startnover
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mango cream:.
- Place the mango in a mini food processor and pulse till it is a pulp.
- Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside. Do not refrigerate this, it is best served at room temperature.
- For Chicken -- in a bowl place 1 cup plus 2 T flour and set aside.
- In another bowl place the remaining flour (1 cup plus 2 T), sugar, and salt.
- Stir milk and extracts into this. The mixture should resemble a thin pancake batter (you may have to add a little more milk).
- Set this aside.
- Place the bread slices in a food processor and pulse till you have fine crumbs, measure out approx 1-1/2 cups.
- Place these on a pie pan and place in a 350°F oven till lightly toasted and dried out.
- Mix toasted bread crumbs in a third bowl with the coconut.
- Preheat a deep fryer with oil according to the directions of the fryer.
- Place a cooling rack on a large cookie sheet and cover the rack with paper towels.
- Now one at a time drag each chicken bite through the pan with just flour, then using a slotted spoon drop it into the milk mixture coat well and use the spoon to retrieve it.
- Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixture into the coconut. cover evenly with the coconut mixture and set on a second cookie sheet.
- After all the chicken pieces are ready begin to cook them in the hot oil. Just do a few at a time to keep your oil from cooling to much and becoming gummy. The heat time will vary a great deal on this because it is raw meat and it depends on how big of chunks you make them. Make sure they are cooked completely, you may want to test the first one out and see how long it takes to get it done thoroughly.
- I cook mine for approx 5 minutes and the batter should turn a nice golden brown.
- Remove from oil and drain on the cookie sheet that has been prepared with paper towels. Serve with mango cream.
Nutrition Facts : Calories 923.7, Fat 23.7, SaturatedFat 14.4, Cholesterol 137.1, Sodium 685.9, Carbohydrate 116.8, Fiber 4.2, Sugar 43, Protein 54.2
CARIBBEAN COCONUT-CHICKEN BITES
Treat them to fine Caribbean-style cuisine! These tasty appetizers feature chicken, avocado slices and fresh lime juice.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 18 servings.
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients. Refrigerate 20 min. or until ready to serve.
- Top crackers with avocados, chicken, yogurt mixture, coconut and cilantro.
Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CRISPY FRIED COCONUT CHICKEN TENDERS
Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.
Provided by WMPROS
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
- While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
- Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
- Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
- Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
- Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.
Nutrition Facts : Calories 662.9 calories, Carbohydrate 20 g, Cholesterol 167.5 mg, Fat 45.7 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 16 g, Sodium 560.3 mg, Sugar 9.8 g
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