Crispy Coconut Chicken With Piña Colada Dipping Sauce Recipes

COCONUT CHICKEN WITH PINA COLADA DIP (7 POINTS WW)

Steps:

• Preheat oven to 400°F.
• Combine first 3 ingredients in a large plastic bag.
• Add chicken to bag and seal.
• Marinate in fridge 1½ hours - turn bag occasionally.
• Combine bread crumbs, coconut, salt, and pepper in a bowl.
• Remove chicken from marinade; discard remaining marinade.
• Dredge chicken, 1 pc at a time into bread crumb mixture.
• Place chicken on a sprayed baking sheet
• Coat top of chicken with cooking spray.
• Bake for 30 minutes or until done.

CRISPY COCONUT CHICKEN

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!

DANA'S CRISPY COCONUT CHICKEN

Steps:

• Preheat oven to 400-degrees F. Coat a baking sheet with nonstick spray and set aside. Place egg whites in a bowl and beat until frothy. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. Transfer to baking sheet. Bake for 6 to 7 minutes per side, until chicken is cooked through.

COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
• To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.

COCONUT CHICKEN

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.

COCONUT CHICKEN STRIPS WITH PINA COLADA SAUCE

Steps:

• Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
• Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
• Preheat oven to 400 degrees F.
• Line a baking sheet with foil and spray with non stick cooking spray.
• Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
• Remove chicken from the marinade and roll each strip in the bread crumb mixture.
• Place on the prepared pan and bake for 30 minutes or until juices run clear.