Coconut Chicken Tenders With Pina Colada Dip Recipes

COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)

Steps:

• Preheat oven to 400°F.
• Combine first 3 ingredients in a large plastic bag.
• Add chicken to bag and seal.
• Marinate in fridge 1½ hours - turn bag occasionally.
• Combine bread crumbs, coconut, salt, and pepper in a bowl.
• Remove chicken from marinade; discard remaining marinade.
• Dredge chicken, 1 pc at a time into bread crumb mixture.
• Place chicken on a sprayed baking sheet
• Coat top of chicken with cooking spray.
• Bake for 30 minutes or until done.

CRISPY COCONUT CHICKEN WITH PIñA COLADA DIPPING SAUCE

Steps:

• Remove chicken from refrigerator 30 minutes prior to beginning the recipe to allow it to come closer to room temperature.
• Make the dipping sauce. Turn coconut milk can upside down and open the top. Pour off coconut water and discard or save for another recipe. What is left is the coconut cream that you will use for this recipe. Scoop out the coconut cream and blend it together with the pineapple and sea salt in a food processor, blender, or using a bowl and stick blender.
• Heat oil in a large skillet over medium heat. You want about 1/2 inch of oil in the pan. I like to use my 15-inch cast iron skillet for this recipe.
• Bread the chicken while oil is heating up. Begin by whisking the 2 eggs in a bowl. Pour 1/4 cup of the coconut flour into another bowl. And in a third bowl, combine the shredded coconut, 2 Tbsp coconut flour, sea salt, pepper, and garlic powder and mix well. Dredge chicken strips, one by one, in coconut flour, then egg, then the shredded coconut mixture and set aside.
• Fry the chicken. When the oil reaches 370ºF (188ºC), begin frying the chicken strips by placing them gently into the oil, one by one. Make sure not to crowd the pan and work in batches. Monitor oil temperature and keep it around 325ºF (163ºC) during cooking (should still be on medium heat). Fry each piece for about 5-6 minutes per side or until golden brown on all sides (internal temperature of 165ºF (74ºC)).
• Remove to a wire rack. Remove chicken pieces to a wire rack and keep warm in oven if desired. The wire rack helps the oil drain and helps the chicken stay nice and crispy! Don't be tempted to drain them on paper towels or they may become soggy from the excess oil and moisture.
• Serve crispy coconut chicken with piña colada dipping sauce and enjoy!

PINA COLADA DIP

Steps:

• In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours., If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.

COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA

Steps:

• Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.

COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
• To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.

COCONUT CHICKEN STRIPS WITH PINA COLADA SAUCE

Steps:

• Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
• Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
• Preheat oven to 400 degrees F.
• Line a baking sheet with foil and spray with non stick cooking spray.
• Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
• Remove chicken from the marinade and roll each strip in the bread crumb mixture.
• Place on the prepared pan and bake for 30 minutes or until juices run clear.

PINA COLADA CHICKEN

Steps:

• In a large skillet, heat the oil over medium heat.
• Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
• Remove to a platter and cover to keep warm.
• Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
• Stir in the pineapple and cherries and return the chicken to the skillet.
• Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.