Coconut Chicken Fry Recipes

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CRISPY FRIED COCONUT CHICKEN TENDERS



Crispy Fried Coconut Chicken Tenders image

Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.

Provided by WMPROS

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

2 cups milk
2 tablespoons white vinegar
2 pounds chicken breast tenderloins
2 large eggs
2 tablespoons heavy cream
1 pinch salt and ground black pepper to taste
1 cup coconut
¾ cup almond flour
¼ cup all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon chili powder
½ cup coconut oil, or more as needed

Steps:

  • Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
  • While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
  • Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
  • Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
  • Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
  • Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 20 g, Cholesterol 167.5 mg, Fat 45.7 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 16 g, Sodium 560.3 mg, Sugar 9.8 g

COCONUT FRIED CHICKEN



Coconut Fried Chicken image

Inspired by the famous coconut fried chicken at Cha Cha Chicken in Santa Monica, California, this sweet and spicy recipe is perfect served with fresh cilantro and plenty of lime wedges for squeezing.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 5h30m

Yield 4 servings

Number Of Ingredients 16

Three 15-ounce cans full-fat coconut milk
1/2 cup lime juice plus lime wedges, for garnish
1 medium onion, sliced
1 habanero or scotch bonnet chile, chopped
2 pounds bone-in skin-on chicken legs and thighs
Vegetable oil, for frying
1 1/2 cups all-purpose flour
1/2 cup finely shredded coconut
4 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon Chinese five-spice powder
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Fresh cilantro, for garnish

Steps:

  • In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
  • About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
  • In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
  • In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
  • Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
  • Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
  • Arrange the chicken pieces on a platter with the cilantro and lime wedges.

COCONUT CHICKEN STIR FRY



Coconut Chicken Stir Fry image

Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.

Provided by greystonecooks

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 15

¼ cup butter
1 teaspoon cumin seeds
4 large skinless, boneless chicken breast halves, thinly sliced
2 tablespoons vegetable oil
1 large onion, finely chopped
2 large carrots, thinly sliced
4 cloves garlic, diced
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
1 teaspoon honey
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon curry powder, or more to taste
salt and ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

  • Melt butter in large frying pan over medium heat.
  • Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
  • Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
  • Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
  • Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
  • Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g

COCONUT CHICKEN FRY



Coconut Chicken Fry image

Packed with spices and flavor, this chicken supper dish is surprisingly simple to prepare.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons vegetable or coconut oil
1 cinnamon stick
6 green cardamom pods, whole*
6 cloves, whole
1 onion, finely sliced
12 curry leaves*
3 to 4 whole green chiles
1 (1 1/2-inch) piece fresh ginger, cut into thin strips
6 cloves garlic, finely chopped
1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed
Kosher salt and freshly ground black pepper
2 teaspoons garam masala
Boiling water
6 1/2-ounces freshly grated coconut
1 to 1 1/2 teaspoons fresh lemon juice
Small handful chopped fresh cilantro, leaves and stems

Steps:

  • Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
  • Add the curry leaves, chiles, ginger, and garlic, and reduce the heat and cook for 2 to 3 minutes, or until the garlic has softened. Add the chicken pieces, and stir fry for 3 to 4 minutes. Season the chicken, with salt, and freshly ground black pepper.
  • Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring the mixture to a boil, cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10 to 12 minutes.
  • Remove the lid from the pan, turn the heat up to a high heat, and boil off any excess liquid, stirring continuously.
  • Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice, and stir well. Cover the pan again and continue to cook for 4 to 5 minutes, or until the chicken pieces are tender, and completely cooked through.
  • Just before serving, stir in the chopped cilantro.

OVEN FRIED COCONUT CHICKEN



Oven Fried Coconut Chicken image

I love curry dishes and any recipe that has coconut as an ingredient. This recipe looks very tasty. Prep does NOT include 1 1/2 hours it takes to marinate the chicken.

Provided by Asha1126

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14 ounce) can light coconut milk
4 (4 ounce) chicken thighs, skinned
4 (4 ounce) chicken drumsticks, skinned
3/4 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 cup sweetened flaked coconut
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
cooking spray

Steps:

  • Combine first three ingredients in a large plastic bag, add chicken, and seal well. Marinate in your fridge for about 11/2 hours turning the bag occasionally.
  • Preheat oven to 400°F.
  • Combine breadcrumbs, flaked coconut, salt and pepper in a shallow dish. Remove chicken from the bag and discard the leftover marinade. Dredge chicken in the panko mixture.
  • Spray nonstick baking sheet with a cooking spray, place chicken on the sheet and spray it lightly with the cooking spray.
  • Bake at 400°F for 30 minutes or until golden brown. Turn chicken pieces over and bake for 30 more minutes or until done.
  • Enjoy.

Nutrition Facts : Calories 565, Fat 32.6, SaturatedFat 11.7, Cholesterol 188.6, Sodium 744.4, Carbohydrate 20.6, Fiber 1.5, Sugar 6.4, Protein 44.9

CRISPY COCONUT CHICKEN



Crispy Coconut Chicken image

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

Vegetable oil for frying
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 - 4 cups of sweetened coconut flakes (Baker's Coconut)
3 - 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

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

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Top Asked Questions

How do you make fried chicken with coconut oil?
To fry up the chicken pieces, heat a large skillet, frying pan, wok, or Dutch oven with the coconut oil over medium high heat. The oil should begin to shimmer and be just about to start smoking when it is hot enough to fry the battered chicken. Shake off the excess batter from the chicken when transferring into the heated oil.
How to cook coconut chicken?
Start by slicing chicken breasts into strips. Season chicken with salt and pepper. Make a breading station by placing ingredients in shallow dishes. Dip each chicken piece in flour, then egg and then breadcrumbs with coconut. Heat up vegetable oil in a skillet. Fry chicken in batches until golden brown. How to serve Coconut Chicken?
How long to cook chicken stir fry?
Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot or onion, garlic, galangal or ginger, and chili. Stir-fry until fragrant, 1 to 2 minutes. Add the chicken, green beans, and lime leaves (if using). Stir-fry 5 to 6 minutes or until cooked, adding more of the stir-fry sauce as you go.
What is the best way to make fried chicken?
Start by slicing chicken breasts into strips. Season chicken with salt and pepper. Make a breading station by placing ingredients in shallow dishes. Dip each chicken piece in flour, then egg and then breadcrumbs with coconut. Heat up vegetable oil in a skillet. Fry chicken in batches until golden brown.

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