Marks Coconut Crusted Chicken Food

COCONUT CRUSTED CHICKEN

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.

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.

DANA'S CRISPY COCONUT CHICKEN

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.

COCONUT CRUSTED CHICKEN BITES

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.

COCONUT-CRUSTED LIME CHICKEN

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.

MARK'S COCONUT CRUSTED CHICKEN

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.