COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)
Haven't tried it yet but it sounds great! It looks like a wonderful Summer meal! Let me know if you try it and I will post a review as soon as I get to make it!
Provided by Redsie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Combine first 3 ingredients in a large plastic bag.
- Add chicken to bag and seal.
- Marinate in fridge 1½ hours - turn bag occasionally.
- Combine bread crumbs, coconut, salt, and pepper in a bowl.
- Remove chicken from marinade; discard remaining marinade.
- Dredge chicken, 1 pc at a time into bread crumb mixture.
- Place chicken on a sprayed baking sheet
- Coat top of chicken with cooking spray.
- Bake for 30 minutes or until done.
Nutrition Facts : Calories 301.4, Fat 8.4, SaturatedFat 4.7, Cholesterol 74.5, Sodium 709.8, Carbohydrate 27.1, Fiber 1.7, Sugar 11, Protein 28.3
COCONUT CHICKEN TENDERS RECIPE (WITH PINA COLADA SAUCE)
If you like piña coladas and getting caught in the rain... then you're going to LOVE these coconut chicken tenders with piña colada dip! Juicy chicken tenders are fried to perfection in sweet shaved coconut and dipped in a delicious pineapple and coconut milk sauce.
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Mix the flour, sugar, salt, pepper, garlic powder and onion powder in a shallow bowl.
- In a separate shallow bowl, whisk the eggs together then pour in the coconut milk and whisk again to combine.
- In a separate bowl, mix the breadcrumbs and coconut together.
- Heat the coconut oil in a large frying pan over low-high heat to 350 degrees Fahrenheit.
- Dredge a chicken tender in the flour, then in the egg mixture, then press the breadcrumb mixture onto the chicken.
- Fry in the oil for 3-4 minutes on each side or until golden in color.
- Repeat the process with the remaining chicken tenders but add no more than 3 tenders to the pan at one time.
- Once cooked, remove the chicken from the pan and drain off the excess oil on a plate with a paper towel or on a cookie cooling rack.
- While the chicken is frying, blend the sweetened condensed coconut milk, pineapple and salt together and pour it into a small bowl.
- Once all of the chicken has been fried, serve immediately with freshly chopped cilantro and the dipping sauce.
Nutrition Facts : Calories 530 kcal, Carbohydrate 34 g, Protein 44 g, Fat 24 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 191 mg, Sodium 1221 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
- Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
- For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
- To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.
CRISPY COCONUT CHICKEN FINGERS
Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!
Provided by Marie
Categories Chicken
Time 45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
- Dip chicken strips into egg, then coat with coconut mixture.
- Place in shallow baking pan and drizzle with melted butter.
- Bake at 400° for 25 minutes or until brown and cooked through, turning once.
- Make sauce by combining apricot preserves and dijon mustard.
Nutrition Facts : Calories 1489.1, Fat 70.6, SaturatedFat 46.6, Cholesterol 392.2, Sodium 1532.6, Carbohydrate 138.4, Fiber 8.9, Sugar 72.9, Protein 83.8
CRISPY COCONUT CHICKEN WITH PIñA COLADA DIPPING SAUCE
This recipe is paleo, Whole30, gluten free, and dairy free. It can be made low carb and keto by omitting the dipping sauce, reducing the amount of pineapple, or even using a sugar-free pineapple syrup. Please note that this sugar-free pineapple syrup does contain Splenda, which is not a sweetener that I recommend.
Provided by Kit
Categories Appetizers Comfort Food Dinner Lunch Snacks
Number Of Ingredients 11
Steps:
- Remove chicken from refrigerator 30 minutes prior to beginning the recipe to allow it to come closer to room temperature.
- Make the dipping sauce. Turn coconut milk can upside down and open the top. Pour off coconut water and discard or save for another recipe. What is left is the coconut cream that you will use for this recipe. Scoop out the coconut cream and blend it together with the pineapple and sea salt in a food processor, blender, or using a bowl and stick blender.
- Heat oil in a large skillet over medium heat. You want about 1/2 inch of oil in the pan. I like to use my 15-inch cast iron skillet for this recipe.
- Bread the chicken while oil is heating up. Begin by whisking the 2 eggs in a bowl. Pour 1/4 cup of the coconut flour into another bowl. And in a third bowl, combine the shredded coconut, 2 Tbsp coconut flour, sea salt, pepper, and garlic powder and mix well. Dredge chicken strips, one by one, in coconut flour, then egg, then the shredded coconut mixture and set aside.
- Fry the chicken. When the oil reaches 370ºF (188ºC), begin frying the chicken strips by placing them gently into the oil, one by one. Make sure not to crowd the pan and work in batches. Monitor oil temperature and keep it around 325ºF (163ºC) during cooking (should still be on medium heat). Fry each piece for about 5-6 minutes per side or until golden brown on all sides (internal temperature of 165ºF (74ºC)).
- Remove to a wire rack. Remove chicken pieces to a wire rack and keep warm in oven if desired. The wire rack helps the oil drain and helps the chicken stay nice and crispy! Don't be tempted to drain them on paper towels or they may become soggy from the excess oil and moisture.
- Serve crispy coconut chicken with piña colada dipping sauce and enjoy!
CHICKEN FINGERS WITH PLUM DIPPING SAUCE
From Elizabeth Baird's Cook's Own 'Chicken' cookbook, 2006, a copy of which I received in a recent cookbook swap!
Provided by Sydney Mike
Categories Chicken Breast
Time 37m
Yield 20 fingers, 5 serving(s)
Number Of Ingredients 6
Steps:
- FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well.
- Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
- Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
- Add chicken strips to mayo & turn to coat all over.
- Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
- Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
- Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
- FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
- Place in center of serving platter, & when fingers are baked, arrange them around the bowl.
Nutrition Facts : Calories 315.6, Fat 9.1, SaturatedFat 1.5, Cholesterol 58.8, Sodium 855, Carbohydrate 33, Fiber 0.9, Sugar 5.2, Protein 24.6
CHICKEN FINGERS DIPPING SAUCE
Make and share this Chicken Fingers Dipping Sauce recipe from Food.com.
Provided by randy525
Categories Sauces
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the mayo, ketchup and garlic powder blending well. Add.
- worcestershire sauce and blend well. Cover surface of sauce with black.
- pepper until just coated. Blend well. Repeat process covering surface
- of.
- sauce with
- black pepper and stir until blended well. Refrigerate for at least two
- hours.
- prior to use to allow the flavors to mingle.
Nutrition Facts : Calories 130.5, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 379.5, Carbohydrate 11.1, Fiber 0.1, Sugar 5.4, Protein 0.6
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