Crunchy Coconut Coated Chicken Dippers Food

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE

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

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 DIPPERS RECIPE

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.

CRUNCHY COCONUT-COATED CHICKEN DIPPERS

Steps:

• Heat oven to 400ºF.
• Combine coating mix, coconut and seasonings in pie plate. Beat egg in second pie plate.
• Dip chicken in egg, then in coating mixture, turning to evenly coat both sides of each strip; place on rimmed baking sheet sprayed with cooking spray. Discard any remaining coating mixture.
• Bake 12 to 14 min. or until chicken is done. Meanwhile, mix mayo, chutney and lime juice.
• Serve chicken as dippers with the sauce.

COCONUT-CHICKEN DIPPERS

Steps:

• Heat oven to 400ºF.
• Combine coating mix, coconut and dry seasonings in pie plate. Beat egg in second pie plate until blended.
• Dip chicken in egg, then coating mixture, turning to evenly coat both sides of each strip with each ingredient; place in 15x10x1-inch pan sprayed with cooking spray. Discard any remaining coating mix.
• Bake 12 to 14 min. or until chicken is done. Meanwhile, mix MIRACLE WHIP and chutney until blended.
• Serve chicken with MIRACLE WHIP mixture.