COCONUT CRUSTED CHICKEN
Make and share this Coconut Crusted Chicken recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.
- Beat egg whites in medium size mixing bowl until frothy.
- Place coconut in a shallow bowl.
- Dredge chicken tenders in cornstarch mixture; shake off excess.
- Dip chicken in egg whites, then press chicken into coconut.
- Turn over and press into coconut again to coat both sides.
- Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
- Add chicken to the hot oil in batches.
- Deep fry until cooked through, about 2 to 3 minutes.
- Drain. Serve hot with Spicy Apricot Dipping Sauce.
- Spicy Apricot Sauce.
- 1 cup Smucker's® (12 oz.) Apricot Preserves.
- 2 tablespoons cider vinegar.
- 1-2 teaspoons hot pepper sauce.
- 1 teaspoon chili powder.
- 1 clove garlic, minced.
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
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.
BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
- In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir 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. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
- For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
- Serve the chicken with the dipping sauce.
COCONUT-CRUSTED CHICKEN FINGERS
A delicious treat used for an appetizer or as part of a main dish! I found this in Southern Homes cookbook and its a family fave! This makes 10 appetizer servings or 4 main dish!
Provided by KimberlyMoore
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken breast into 2 1/2 in strips.
- Combine tempura batter mix and beer.
- pour into shallow dish and set aside.
- Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.
- Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden.
- Drain on paper towels.
Nutrition Facts : Calories 397.2, Fat 20.6, SaturatedFat 10.3, Cholesterol 65.8, Sodium 158.6, Carbohydrate 20.4, Fiber 3.4, Sugar 14.8, Protein 31.1
COCONUT MACADAMIA CRUSTED CHICKEN BREASTS
dad...this one's for you! Simple, and virtually no sodium. If you use the organic unsweetened coconut and unsalted butter you'll really only have 26mg of sodium per chicken breast. (the nutrition facts listed is based on sweetened coconut and salted butter). The amount of 1/2 and 1/2 used has 24mg sodium, the amount of sesame seeds used has 1mg sodium, and the amount of flour used has 1mg sodium (per serving).
Provided by Noni Suzanne
Categories Chicken Breast
Time 45m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in baking dish.
- Stir together sour cream and half and half; put in a gallon ziploc bag.
- Put remaining dry ingredients in a small food processor and chop to desired consistency.
- Place the dry ingredients in a seperate gallon ziploc bag.
- Rinse and pat dry chicken breast and dip in ziploc bag of sour cream mixture, then place in nut mixture to coat.
- Place chicken in baking dish and melt remaining 2 tablespoons of butter and drizzle over chicken.
- Bake at 350 for approx 35-40 minutes or until chicken is done.
- If a darker crust is desired, place under the broiler for just a minute or two.
Nutrition Facts : Calories 1240, Fat 103.9, SaturatedFat 54.6, Cholesterol 166, Sodium 141.9, Carbohydrate 45.6, Fiber 12.4, Sugar 5.3, Protein 41.1
COCONUT-CRUSTED LIME CHICKEN
Treat your friends or family to these chicken bites, delicious with mango chutney and rice - and good cold the next day too
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.
Nutrition Facts : Calories 316 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.49 milligram of sodium
COCONUT CRUSTED CHICKEN BITES
Coconut in the breading mixture adds a tropical flair to this dish!
Provided by Alberta Chicken Producers
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Wash and dry chicken tenders.
- Prepare three separate glass dishes for the dipping process.
- In first bowl: combine flour and salt.
- In second bowl: Whisk eggs and milk together.
- In third bowl: Stir panko crumbs and coconut together.
- Coat chicken strips in three bowls beginning with the flour/salt, then the eggs/milk, and lastly the panko/coconut mixture.
- Set aside on plate until desired oil temperature is reached.
- Heat ¼ cup of canola oil in large skillet over medium-high heat.
- You will know when the oil is hot enough as the flour will sizzle and bubble when in contact with the oil.
- Place chicken strips in the hot oil with about an inch in between each chicken piece.
- When nicely browned, place chicken strip on paper towel to drain fat.
- When all chicken pieces are nicely browned, place all strips onto a cooking sheet and bake in a 350F oven for approximately 10 minutes. (Cooking time may vary depending on the thickness of your chicken tenders).
- Serve immediately with your favorite store bought sweet chili sauce and salad.
MARK'S COCONUT CRUSTED CHICKEN
From Mark's Daily Apple! You can use shrimp or fish too! When I made this I found out that you don't want to try this was partially frozen chicken - your meat has to be completely thawed. Also the coconut cooks very fast so it helps if your meat is already cut up into bit sized pieces so the coconut doesn't burn while the chicken is still raw on the inside.
Provided by ThatSouthernBelle
Categories Coconut
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Simply take your chicken pieces and season them with salt and pepper. Dunk them in an egg bath then dredge them in coconut flour, then back in the egg bath, and then coat with dried coconut flakes.
- After that, it's just a matter of frying them in oil (use coconut) or sautéing them in some butter.
COCONUT CRUSTED CHICKEN DIPPERS RECIPE
Come and try our delicious recipe for coconut crusted chicken dippers. With a nutty coconut coating and served with a fiery dip, they are perfect party food
Provided by Nichola Palmer
Categories Dinner, Lunch, Starter
Time 40m
Yield Serves: 4
Number Of Ingredients 10
Steps:
- Place the seasoned flour in a shallow plate, the beaten egg on a second plate and mix the breadcrumbs and coconut on a third plate.
- Dust each piece of chicken in seasoned flour and dip in the beaten egg, then coat in the breadcrumb mixture.
- Half fill a large deep frying pan with the oil and heat until a cube of bread dropped in the hot fat browns in 30 seconds. Fry the chicken, in batches, in the hot oil for 4-5 mins until crisp and golden brown and cooked through. Drain on absorbent kitchen paper.
- For the dip, mix together the curry paste, yoghurt and lime juice until smooth. Spoon the dip into a small dish. Serve the hot chicken on a bed of spinach leaves with the dip.
Nutrition Facts : @context https
CAYENNE COCONUT CRUSTED CHICKEN
Make and share this Cayenne Coconut Crusted Chicken recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix cornstarch, cayenne pepper, salt and black pepper inches.
- shallow bowl; set aside.
- Beat egg whites in medium size mixing bowl until frothy.
- Place coconut in a shallow bowl.
- Dredge chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides.
- Heat oil in heavy skillet (oil should be about 2 inches deep; add more oil if needed) or deep fat fryer to 350º F.
- Add chicken to the hot oil in batches. Deep fry until cooked through, about 2 to 3 minutes. Transfer chicken to paper towel lined plate to drain. Serve hot with Spicy Apricot Dipping Sauce.
- To make Spicy Apricot Dipping Sauce: Combine dipping sauce ingredients in a small bowl. Stir to mix thoroughly.
Nutrition Facts : Calories 698, Fat 21.2, SaturatedFat 15.6, Cholesterol 109, Sodium 830.5, Carbohydrate 89, Fiber 2.7, Sugar 55.1, Protein 40.9
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