Spicy Coconut Chicken Strips Recipes

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OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE



Oven Fried Coconut Chicken with Mango Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Olive oil cooking spray, for the wire rack and chicken
1/2 cup coconut flour
2 large eggs
1/2 cup light coconut milk
1 1/2 cups whole wheat panko crumbs
1 cup shredded unsweetened coconut, preferably Bob's Red Mill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, small dice
Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar

Steps:

  • For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
  • Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred 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. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
  • For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
  • To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

SPICY COCONUT CHICKEN STRIPS



Spicy Coconut Chicken Strips image

My family has always enjoyed Thai food, but we really love chicken curry. Since we have a two-year-old son, I wanted to make something that he would eat. Since his favorite food is chicken strips, I started making the strips with some curry flavor. Now my family prefers these even more than my chicken curry. -Daniel Fox, Queen Creek, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (2/3 cup sauce).

Number Of Ingredients 18

2 eggs
1/2 cup coconut milk
2 tablespoons red curry paste
1 tablespoon cornstarch
1 cup sweetened shredded coconut
1 cup all-purpose flour
4 teaspoons chili powder
12 chicken tenderloins
Oil for deep-fat frying
PEANUT DIPPING SAUCE:
1/4 cup chunky peanut butter
1/4 cup coconut milk
3 tablespoons 2% milk
4-1/2 teaspoons reduced-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced fresh cilantro
1 tablespoon brown sugar
1 tablespoon lime juice

Steps:

  • In a shallow bowl, whisk the eggs, coconut milk, curry paste and cornstarch until smooth. In another shallow bowl, combine the coconut, flour and chili powder. Dip chicken in egg mixture, then coat with coconut mixture. , In an electric skillet or deep fryer, heat oil to 375°. , Fry chicken, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., In a microwave-safe bowl, combine sauce ingredients. Cover and microwave on high for 45 seconds or until heated through, stirring once. Serve with chicken.

Nutrition Facts : Calories 638 calories, Fat 42g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 580mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 4g fiber), Protein 31g protein.

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

BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE



Baked Crispy Coconut Chicken Tenders Recipe image

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

1 cup sweetened flaked coconut
1 cup Panko bread crumbs
1 ½ teaspoons garlic powder
¾ teaspoon salt
¾ teaspoon curry powder
¼ teaspoon onion powder
⅙ teaspoon cayenne pepper ((optional))
½ cup flour
2 eggs
1 ½ pounds boneless, skinless chicken tenders
1 Tablespoon olive oil
½ cup apricot preserves
1 Tablespoon rice wine vinegar
¾ teaspoon crushed red pepper flakes

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

SPICY FRIED CHICKEN STRIPS



Spicy Fried Chicken Strips image

Spicy chicken strips fried to perfection. This was one of those things that I came up with in a mood of "I wonder how this will taste in there?"

Provided by heatherdickason

Time 30m

Yield 2

Number Of Ingredients 8

¼ cup milk
1 large egg
½ cup all-purpose flour
¼ cup dry bread crumbs
1 tablespoon Creole seasoning
1 pinch ground black pepper
2 (5 ounce) skinless, boneless chicken breasts, sliced into strips
½ cup oil for frying, or as needed

Steps:

  • Mix milk and egg together in a medium bowl. Mix flour, bread crumbs, Creole seasoning, and pepper together in a second bowl until well combined.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip chicken strips into egg wash, and then roll through flour mixture until fully coated.
  • Fry the chicken strips in the hot oil until golden brown, no longer pink in the centers, and juices run clear, 10 to 12 minutes per side.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 37.2 g, Cholesterol 175.8 mg, Fat 13.2 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 2.5 g

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