Coconut Crusted Chicken Recipes

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COCONUT CRUSTED CHICKEN



Coconut Crusted Chicken image

Make and share this Coconut Crusted Chicken recipe from Food.com.

Provided by Jens Kitchen

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup cornstarch
3/4 teaspoon salt
1 teaspoon durkee cayenne pepper
1/2 teaspoon durkee fine grind black pepper
3 large egg whites
2 cups shredded sweetened coconut
1 1/2 lbs chicken tenders
vegetable oil (for frying)

Steps:

  • Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.
  • Beat egg whites in medium size mixing bowl until frothy.
  • Place coconut in a shallow bowl.
  • Dredge chicken tenders in cornstarch mixture; shake off excess.
  • Dip chicken in egg whites, then press chicken into coconut.
  • Turn over and press into coconut again to coat both sides.
  • Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
  • Add chicken to the hot oil in batches.
  • Deep fry until cooked through, about 2 to 3 minutes.
  • Drain. Serve hot with Spicy Apricot Dipping Sauce.
  • Spicy Apricot Sauce.
  • 1 cup Smucker's® (12 oz.) Apricot Preserves.
  • 2 tablespoons cider vinegar.
  • 1-2 teaspoons hot pepper sauce.
  • 1 teaspoon chili powder.
  • 1 clove garlic, minced.

COCONUT CHICKEN



Coconut Chicken image

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

1 (14 ounce) can coconut milk, divided
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon lime juice
1 ½ pounds skinless, boneless chicken breast halves, cut into strips
1 cup sweetened shredded coconut
1 cup panko bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
1 egg, beaten
½ cup reduced-fat mayonnaise

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

COCONUT-CRUSTED CHICKEN FINGERS



Coconut-Crusted Chicken Fingers image

A delicious treat used for an appetizer or as part of a main dish! I found this in Southern Homes cookbook and its a family fave! This makes 10 appetizer servings or 4 main dish!

Provided by KimberlyMoore

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

0.5 (10 ounce) package tempura mix
0.5 (12 ounce) can beer
1 3/4 cups flaked coconut
3/4 cup sliced almonds
1 lb boneless skinless chicken breast half
vegetable oil (for frying)

Steps:

  • Cut chicken breast into 2 1/2 in strips.
  • Combine tempura batter mix and beer.
  • pour into shallow dish and set aside.
  • Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.
  • Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden.
  • Drain on paper towels.

Nutrition Facts : Calories 397.2, Fat 20.6, SaturatedFat 10.3, Cholesterol 65.8, Sodium 158.6, Carbohydrate 20.4, Fiber 3.4, Sugar 14.8, Protein 31.1

BAKED COCONUT CHICKEN



Baked Coconut Chicken image

Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.

Provided by katz

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 4h

Yield 6

Number Of Ingredients 7

1 ½ pounds chicken breast tenders
1 (13.5 ounce) can coconut milk
½ cup plain breadcrumbs
15 gingersnap cookies, crushed
¼ cup shredded coconut
1 egg, beaten
1 tablespoon butter, cut into small pieces

Steps:

  • Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
  • Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 20.8 g, Cholesterol 100.7 mg, Fat 24.8 g, Fiber 2 g, Protein 28.1 g, SaturatedFat 17.3 g, Sodium 216.3 mg, Sugar 6.6 g

COCONUT-CRUSTED LIME CHICKEN



Coconut-crusted lime chicken image

Treat your friends or family to these chicken bites, delicious with mango chutney and rice - and good cold the next day too

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 7

8 skinless, boneless chicken thighs
zest and juice 2 limes , plus extra wedges to serve
2 tsp medium curry powder or garam masala
1 tsp chilli powder (optional)
50g desiccated coconut
1 tbsp vegetable oil
mango chutney and rice, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.

Nutrition Facts : Calories 316 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.49 milligram of sodium

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