Time 15m Yield 18 servings Number Of Ingredients 9 Steps:
MIX first 4 ingredients. Refrigerate 20 min. or until ready to serve. TOP crackers with 2 avocado pieces, chicken, yogurt mixture, coconut and cilantro.
Time 1h5m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 400°F. Mix flour, coconut, salt, pepper and garlic powder together. Dip chicken bites in the egg, then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan. Drizzle with melted butter. Bake approximately 25 minutes or until the chicken is browned and cooked through. Turn once during cooking. This is good served with an apricot or plum dipping sauce. Jan.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Wash and dry chicken tenders. Prepare three separate glass dishes for the dipping process. In first bowl: combine flour and salt. In second bowl: Whisk eggs and milk together. In third bowl: Stir panko crumbs and coconut together. Coat chicken strips in three bowls beginning with the flour/salt, then the eggs/milk, and lastly the panko/coconut mixture. Set aside on plate until desired oil temperature is reached. Heat ¼ cup of canola oil in large skillet over medium-high heat. You will know when the oil is hot enough as the flour will sizzle and bubble when in contact with the oil. Place chicken strips in the hot oil with about an inch in between each chicken piece. When nicely browned, place chicken strip on paper towel to drain fat. When all chicken pieces are nicely browned, place all strips onto a cooking sheet and bake in a 350F oven for approximately 10 minutes. (Cooking time may vary depending on the thickness of your chicken tenders). Serve immediately with your favorite store bought sweet chili sauce and salad.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Dredge the chicken pieces in flour, dip them in egg and coat them with a mixture of the coconut and breadcrumbs before placing them on a wire rack on a large baking sheet. Bake in a preheated 425F/220C oven until lightly golden brown and cooked through, about 15-20 minutes.
Time 15m Yield 3 dozen. Number Of Ingredients 9 Steps:
Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes., In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.
Time 30m Number Of Ingredients 8 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!
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.
Time 15m Yield Makes 18 servings. Number Of Ingredients 9 Steps:
Mix first 4 ingredients. Refrigerate 20 min. or until ready to serve. Top crackers with avocados, chicken, yogurt mixture, coconut and cilantro.
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.
Time 50m Yield 36 Number Of Ingredients 13 Steps:
Heat oven to 425°. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan. Mix sweetened condensed milk and 2 tablespoons Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan. Drizzle remaining butter over chicken. Bake uncovered 20 minutes. Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.
More about “coconut chicken bites recipes”
Time 35m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Mango cream:. Place the mango in a mini food processor and pulse till it is a pulp. Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside. Do not refrigerate this, it is best served at room temperature. For Chicken – in a bowl place 1 cup plus 2 T flour and set aside. In another bowl place the remaining flour (1 cup plus 2 T), sugar, and salt. Stir milk and extracts into this. The mixture should resemble a thin pancake batter (you may have to add a little more milk). Set this aside. Place the bread slices in a food processor and pulse till you have fine crumbs, measure out approx 1-1/2 cups. Place these on a pie pan and place in a 350°F oven till lightly toasted and dried out. Mix toasted bread crumbs in a third bowl with the coconut. Preheat a deep fryer with oil according to the directions of the fryer. Place a cooling rack on a large cookie sheet and cover the rack with paper towels. Now one at a time drag each chicken bite through the pan with just flour, then using a slotted spoon drop it into the milk mixture coat well and use the spoon to retrieve it. Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixture into the coconut. cover evenly with the coconut mixture and set on a second cookie sheet. After all the chicken pieces are ready begin to cook them in the hot oil. Just do a few at a time to keep your oil from cooling to much and becoming gummy. The heat time will vary a great deal on this because it is raw meat and it depends on how big of chunks you make them. Make sure they are cooked completely, you may want to test the first one out and see how long it takes to get it done thoroughly. I cook mine for approx 5 minutes and the batter should turn a nice golden brown. Remove from oil and drain on the cookie sheet that has been prepared with paper towels. Serve with mango cream.
