Pecan Coconut Crusted Chicken Food

UTOKIA'S PECAN COCONUT CRUSTED FISH

Steps:

• Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
• Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
• Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
• For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

COCONUT-CRUSTED CHICKEN TENDERS

Steps:

• Heat oven to 350°F. Place flour in shallow bowl. In another shallow bowl, beat egg with splash of water. In third shallow bowl, mix bread crumbs and coconut.
• Sprinkle salt and pepper over chicken tenders. Coat each chicken tender with flour, then dip into egg mixture and coat well with bread crumbs-coconut mixture. Place in single layer in ungreased shallow baking pan.
• Bake 20 to 25 minutes, turning once halfway through cooking, until chicken is no longer pink in center. (If chicken is getting too dark, cover loosely with sheet of foil.) Cool chicken slightly before serving.
• Meanwhile, mix marmalade and ground red pepper in small bowl.
• Serve chicken with marmalade mixture for dipping.

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.

COCONUT PECAN CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko and pecans.
• Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.

PECAN-CRUSTED CHICKEN

Steps:

• In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.

PECAN COCONUT CRUSTED CHICKEN

Steps:

• 1. grind pecans in food processor until they are like a course meal
• 2. combine ground pecans, panko and coconut with salt and pepper to taste and mix well to make breading for chicken
• 3. whisk 2 large eggs together and dredge chicken strips or tenders in egg and roll in pecan/coconut breading line on parchment paper covered baking sheet continue until all chicken is covered in breading.
• 4. Heat enough oil in a large fry pan to cover half way up chicken when put into pan (about 1 1/2 to 2 inches) fry in small batches, don't over crowd the chicken or it will not get a good crust on it.
• 5. remove from pan when done and drain on a wire rack or paper towels.
• 6. I serve these with a homemade mango lime salsa i make and they are really good with it :)

PECAN CRUSTED CHICKEN

Steps:

• For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
• For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
• Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
• Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
• Whisk the eggs in another shallow bowl.
• Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
• Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.

PECAN CRUSTED CHICKEN

Steps:

• Preheat oven to 350° F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set a large wire rack on top. Spray the rack with nonstick cooking spray. Set aside.
• Lightly pound the chicken breasts to uniform thickness (about ½-inch).
• In a medium bowl, whisk together mayonnaise, Dijon mustard and honey. Set aside.
• In a shallow dish, mix together breadcrumbs, pecans, paprika, onion powder, garlic powder, kosher salt and black pepper. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
• Pat the chicken dry; season with salt and pepper to taste.
• Brush each piece of chicken on all sides with the mayonnaise mixture. Dredge in the pecan mixture, gently pressing to make sure that both sides are evenly coated.
• Place the coated chicken breasts on the wire rack set on the baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165° F, about 20-25 minutes. Check the chicken towards the end of the cooking time, and if it's starting to get too dark, tent loosely with foil for the remainder of the time. You don't want the pecans to burn while the chicken cooks through.

EASY BAKED PECAN CRUSTED CHICKEN RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter to a 13x9 baking dish and put the dish in the oven until the butter is melted. Remove the dish and set aside.
• Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine.
• Pour the buttermilk into another shallow dish and add the beaten egg. Mix well.
• Add the breasts to the buttermilk egg mixture and let it marinate for at least 10 minutes.
• After letting the breasts soak in the buttermilk and egg mixture, work with one piece at a time, remove them, and let any excess drip off. Then, dredge each piece in the pecan flour mixture, making sure they are completely covered.
• Then, take the breast and place it in the baking dish with the melted butter. Turn each piece over and make sure both sides are coated with butter. Repeat with the remaining breasts.
• Sprinkle the coarsely chopped pecans evenly over the top of each breast and lightly press the pecans in.
• Bake for 18 to 20 minutes or until the chicken reaches 165 degrees as measured on an instant-read meat thermometer.
• Optional, garnish with chopped parsley.
• Serve immediately.

PECAN-COCONUT CRUSTED TILAPIA

Steps:

• In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.

PECAN COCONUT CRUSTED FISH

Steps:

• PREHEAT oven to 400°F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; set aside.
• COMBINE butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
• Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
• FOR SALSA: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

PECAN CRUSTED CHICKEN

Steps:

• Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place an oven safe cooling rack on the baking sheet and spray it with cooking spray.
• Make breadcrumb mix: Add the pecans, breadcrumbs, garlic powder, onion powder, paprika, salt and pepper to a food processor and pulse a few times until it resembles fine crumbs. Place this pecan mixture in a large Ziploc bag.
• Prepare chicken: Place the chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Using a meat mallet or a rolling pin, pound the breasts until they are an even thickness, about ¼-inch thick, to ensure they cook at the same time.
• Coat the Chicken: Working with one breast at a time, dip the chicken in the egg wash, then place it in the Ziploc bag with pecan mixture and shake it to coat the chicken. Place the pecan coated breast on the prepared baking sheet with cooling rack. Repeat with remaining breasts.
• Bake: Spray each breast with a bit of cooking spray and transfer the baking sheet to the oven and bake for about 20 minutes or until cooked through. The chicken is cooked when the internal temperature of the breast reaches 165°F.
• Make sauce: Meanwhile, whisk the honey mustard sauce ingredients together in a bowl and whisk well. Drizzle over the chicken before serving.