COCONUT-CRUSTED CHICKEN TENDERS
Bake chicken tenders for a quick, kid-friendly dinner. Serve with a sweet sauce for dipping!
Provided by Amy Erickson
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place flour in shallow bowl. In another shallow bowl, beat egg with splash of water. In third shallow bowl, mix bread crumbs and coconut.
- Sprinkle salt and pepper over chicken tenders. Coat each chicken tender with flour, then dip into egg mixture and coat well with bread crumbs-coconut mixture. Place in single layer in ungreased shallow baking pan.
- Bake 20 to 25 minutes, turning once halfway through cooking, until chicken is no longer pink in center. (If chicken is getting too dark, cover loosely with sheet of foil.) Cool chicken slightly before serving.
- Meanwhile, mix marmalade and ground red pepper in small bowl.
- Serve chicken with marmalade mixture for dipping.
Nutrition Facts : Calories 700, Carbohydrate 90 g, Cholesterol 80 mg, Fat 5, Fiber 4 g, Protein 23 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 55 g, TransFat 0 g
EASY BAKED COCONUT CHICKEN TENDERS RECIPE - PALEO & LOW CARB
These easy baked coconut chicken tenders are crispy and need just 6 ingredients! You won't believe this healthy paleo coconut chicken recipe is low carb and gluten-free.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 315 kcal, Carbohydrate 10 g, Protein 25 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 189 mg, Sodium 296 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
CRISPY FRIED COCONUT CHICKEN TENDERS
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
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 CHICKEN TENDERS
These sweet & salty Coconut Chicken Tenders from Delish.com go perfectly with a dip in Heinz ketchup.
Categories 30-minute meals American children dinner easy chicken main dish nut-free poultry
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
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 CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE
Enjoy restaurant quality chicken tenders with this baked crispy coconut chicken recipe.
Provided by Momma Cyd
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Roughly chop the coconut so it's about the same size as the Panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
- Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
- Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
- Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
- Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
- To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.
Nutrition Facts : Calories 366 kcal, Carbohydrate 36 g, Protein 29 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 127 mg, Sodium 570 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA
This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. -Jane Estrin, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 402 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 315mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 31g protein.
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COCONUT CHICKEN TENDERS RECIPE - PUREWOW
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4.3/5 (22)Total Time 35 minsServings 6Calories 680 per serving
- In a large cast-iron skillet or Dutch oven, heat about 3 inches of oil until it reaches 325°F (use an instant-read or deep-fry thermometer). Place a wire rack inside a baking sheet lined with paper towels.
- Line a large plate with several layers of paper towels, and set out three shallow bowls. In the first bowl, whisk together the flour, salt, pepper and cayenne. In the second, whisk the eggs together. In the third, add the coconut.
- Working with one piece at a time, dip the chicken into the flour mixture, then the eggs, then the coconut. Continue until all the chicken is coated, carefully transferring each piece to the prepared rack.
- Working in batches, carefully add the chicken to the oil. Fry, turning once or twice, until it's golden brown and cooked through, 6 to 8 minutes; transfer to the paper-towel-lined plate and season with kosher salt.
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