CRISPY COCONUT CHICKEN
Crispy Coconut Chicken is a flavorful main dish that is naturally gluten free and ready in 30 minutes. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved!
Provided by Janelle
Categories Main Dish
Time 30m
Number Of Ingredients 8
Steps:
- In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
- In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
- In a second bowl, add 3 eggs and lightly beat.
- In a third bowl add coconut flakes.
- Take chicken and douse in cornstarch mixture.
- Then dip into eggs and cover well.
- Then dip in coconut and set aside on a plate. Do this to all chicken.
- Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
- Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
- Cook chicken for approximately 4 minutes then flip and allow the other side to cook.
- Cook second side for an additional approximate 4 minutes.
- Gently remove golden chicken and set on a paper towel lined plate.
- Cook chicken in batches if all does not fit into pan.
- Once all chicken is cooked, serve with your favorite sauce.
- We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 42 grams fat, Fiber 13 grams fiber, Protein 25 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 513 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
COCONUT CURRY CHICKEN NUGGETS
Since coconut is this months ingredient, I thought I would post this. Comes from Weight Watchers cookbook. 8 Points per serving.
Provided by KelBel
Categories Curries
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F, spray baking sheet with nonstick spray.
- Combine 1/4 cup of chutney, 1/2 tsp curry paste, 1/4 tsp cumin in a serving bowl; cover and refrigerate.
- Combine chicken, the remaining chutney, curry, and cumin in a bowl and toss to coat.
- Put the coconut on a sheet of wax paper, coat the chicken one piece at a time with the coconut.
- Place nuggets on baking sheet, and bake until cooked through, about 15 minutes.
- Serve with chutney sauce.
BAKED COCONUT CAYENNE CHICKEN NUGGETS
Inspired by my boyfriend as he loves coconut and is lactose intolerant. Delicious, easy to make, and a fun twist on a common dish.
Provided by Sarai Gould
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
- Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.
- Whisk egg and sriracha sauce together in a separate bowl.
- Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.
- Bake in the preheated oven until browned and crisp, about 20 minutes.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 25.3 g, Cholesterol 135.9 mg, Fat 13.5 g, Fiber 2 g, Protein 18.6 g, SaturatedFat 5.6 g, Sodium 543.6 mg, Sugar 4.5 g
CRISPY CHICKEN NUGGETS
"With a crisp golden coating, these moist and tender bite-size pieces of chicken are greeted with enthusiasm whenever I serve them as a hearty snack or party appetizer," says Cathryn White of Newark, Delaware.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the bread crumbs, Parmesan cheese and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in bread crumb mixture. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 15-20 minutes or until chicken is no longer pink.
Nutrition Facts : Calories 383 calories, Fat 23g fat (13g saturated fat), Cholesterol 128mg cholesterol, Sodium 747mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
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- Line a cutting board with plastic wrap, place the chicken breasts on top, and then cover the chicken with plastic wrap. Using a mallet (meat tenderizer), gently pound the chicken breasts until uniform in thickness* (see first note). Then, slice the chicken into bite-size pieces. Set aside.
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- In a large bowl, whisk together the 1 cup of flour, granulated garlic, paprika, baking powder, salt, black pepper, egg and mineral water. In a separate bowl, mix together the breadcrumbs and shredded coconut, set aside.
- Take each piece of chicken, dust it in the flour, dip it in the batter (shake off as much of the excess as you can) and coat it in the coconut mixture and place it on the baking sheet, repeat with the remaining chicken and pop them in the freezer for about 30 minutes.
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