Coconut Chicken Dippers Recipes

COCONUT CHICKEN TENDERS

Steps:

• Preheat oven to 425°. Generously grease two rimmed baking sheet with cooking spray.
• Toss coconut with oil in a shallow bowl. In another shallow bowl, whisk eggs until well beaten.
• In a medium bowl, season chicken with ½ teaspoon salt and toss to coat evenly with flour. Dip each chicken piece in egg, letting excess drip off, then roll in coconut, pressing in coconut with your fingers.
• Transfer to prepared baking sheets in an even single layer. Bake until golden, about 12 to 15 minutes.
• Serve warm with Heinz Simply Ketchup.

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.

EASY BAKED COCONUT CHICKEN TENDERS RECIPE - PALEO & LOW CARB

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
• Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
• Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
• Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
• Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
• Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
• Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.

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 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.

COCONUT-CHICKEN DIPPERS

Steps:

• 1. Heat oven to 400
• 2. Combine seasonings with coconut in a bowl or baggie. Beat egg in bowl.
• 3. Dip chicken in egg, then coating mixture, turning to evenly coat both sides of each strip.
• 4. Place on lightly sprayed rack over jelly roll pan.
• 5. Bake 14 minutes.
• 6. HONEY MUSTARD DIPPING SAUCE:
• 7. Mix Mayonnaise with mustard, garlic powder, vinegar and honey. Put in frig to chill. Serve with Chicken Dippers.

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.