Oven Fried Coconut Chicken With Mango Dipping Sauce Recipes

COCONUT MANGO BAKED CHICKEN RECIPE

Steps:

• In a small saucepan, over low heat, gently simmer the annato seeds with 2 tablespoons of the olive oil. Once the oil is a golden-reddish color, turn off the heat. This should only take a couple of minutes. Strain the oil into a small bowl, and discard the seeds. Set the oil aside.
• Add the coconut milk and mango to a blender and purée until smooth, about 10 seconds. Pour this mixture into an approximately 9 x 13 x 2-inch baking dish and then stir in the cayenne pepper, and the 2 tablespoons of the annato seed oil you just made.
• Add the chicken pieces, being sure each one is well coated with the marinade. Cover tightly with plastic wrap and refrigerate for at least 6 hours, and ideally overnight.
• After the chicken has marinated, preheat the oven to 450°F.
• Evenly drizzle the remaining 2 tablespoons of olive oil -- (the portion that did not cook with the annato seeds) -- on a baking sheet. Remove the chicken pieces from the marinade and add them to the baking sheet, with a couple of inches between them. Do not rub the marinade off the chicken pieces, but do let any excess drip off into the baking pan. (Do not throw it out -- it will become a sauce later in the recipe.)
• Season both sides of the chicken pieces generously with salt and pepper, leaving them skin side up.
• Drizzle 1 tablespoon of the honey evenly over the chicken and place the baking sheet in the preheated 450°F oven. Once you see the chicken sizzling, after about 5 minutes, reduce the heat to 375°F. I remove the chicken pieces at various times to avoid overcooking the smaller pieces -- the wings should be done after about 15 minutes, the legs and thighs after about 20 to 25 minutes, and the breasts after about 30 to 35 minutes. As you remove them from the oven, place them on a large plate or platter and cover with foil. (They should have a nice golden color when they're done, and if they don't, you put them under the broiler just to brown them, about 30 seconds.)
• While the chicken is baking, add the remaining marinade to a small saucepan. Mix in the last teaspoon of honey and bring to a boil. Let it boil for about 30 seconds, then turn the heat to low and simmer gently for about 10 minutes. Season to taste with salt and pepper and serve it with the chicken. (Here's How to Season to Taste.)

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
• In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir 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. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
• For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
• Serve the chicken with the dipping sauce.

COCONUT SHRIMP AND MANGO DIPPING SAUCE

Steps:

• For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
• For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
• Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
• Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE

Steps:

• In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
• In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
• While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
• In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
• Serve chicken nuggets with mango dipping sauce.

COCONUT FLOUR FAUX FRIED CHICKEN/OVEN METHOD

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F. In a large shallow baking pan, like Jelly Roll or half sheet cake pan,, add a baking rack and spray liberally with non stick cooking spray, and set aside till needed.
• 2. Combine all of the spices and cheese in a gallon size recloseable bag, and shake to combine thourgly. When well mixed place a nice amount on a plate or pan, then wash chicken, but do not pat dry. Dredge in spice mixture to cover completely.
• 3. Place each piece on prepared baking rack, and repeat till all of the pieces have been fully coated. Spray pieces lightly with non stick cooking spray. Add more coating mix to plate if needed. When you are done, if you did not contaminate the remaining mixture with the wet chicken, you can take whats left and store in freezer for the next time. I like to keep extra seasoning already prepared in freezer.
• 4. Place pan with rack in preheated 425 degree F. oven and bake for 25 minutes. Then REDUCE TEMPERATURE to 350 degrees F, and continue to cook for 50 to 55 minutes or until juices run clear. Pieces should be fully cooked and a nice golden brown color.
• 5. Please Note, by adding fiber to your diet you can help to keep your blood sugar levels better controlled. Even if you are not diabetic, fiber is good for the body, it keeps you regulated, if you allow enough in your diet on a regular basis. Just trying to incorporate more fiber in my everyday routine.