Best Coconut Chicken Bites Recipes

COCONUT CHICKEN BITES

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.

CARIBBEAN COCONUT CHICKEN BITES

Steps:

• Place a prosciutto slice on each chicken breast. Trim prosciutto to fit inside the chicken breast with a 1/2-inch border of chicken.
• Place 2 slices mango in the center of each prosciutto slice.
• Roll the chicken breast lengthwise to completely enclose the mango and prosciutto. Tuck and pinch the ends to seal rolls tightly.
• Arrange chicken rolls on a baking sheet and refrigerate until very firm, about 30 minutes.
• Combine flour, salt, curry powder, black pepper, and thyme in a bowl. Pour mixture onto a plate.
• Pour beaten eggs onto a separate plate.
• Sprinkle coconut onto a third plate.
• Slice chicken rolls into 1 to 1 1/2-inch pieces.
• Roll chicken in the flour mixture and shake off any excess flour.
• Coat chicken in the beaten egg until completely covered; allow excess egg to drip off.
• Roll chicken in coconut.
• Arrange the coated chicken rolls on a plate in a single layer. Cover and refrigerate to allow coating to set, 15 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat enough vegetable oil in a deep, heavy skillet to immerse chicken rolls. Turn heat to medium.
• Fry half the chicken rolls in the hot oil until golden brown, about 4 minutes.
• Remove chicken rolls with a slotted spoon and drain on several layers of paper towels. Repeat with remaining chicken rolls.
• Place chicken rolls on a baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 10 minutes.
• Splash chicken rolls with lime juice and serve alongside lime wedges.

CARIBBEAN COCONUT-CHICKEN BITES

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.

CARIBBEAN COCONUT CHICKEN BITES WITH MANGO CREAM

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.

APRICOT-GLAZED COCONUT-CHICKEN BITES

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.

COCONUT CHICKEN BITES

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.

CARIBBEAN COCONUT-CHICKEN BITES

Steps:

• Mix first 4 ingredients. Refrigerate 20 min. or until ready to serve.
• Top crackers with avocados, chicken, yogurt mixture, coconut and cilantro.

COCONUT CHICKEN BITES/W APRICOT GLAZE

Steps:

• 1. Heat oven to 425^. Spread 2 Tablespoons of the butter on a foil lined 15x10-inch baking pan with sides. Set aside. Chicken Prep: Mix the sweetened condensed milk and 2 Tablespoons Dijon mustard, Mix Bisquick, coconut, salt and paprika. Dip chicken pieces into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan .Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
• 2. In a small bowl, stir together apricot preserves, honey, 2 Tablespoons mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10-15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with the hot mustard mixed together.

COCONUT CHICKEN BITES WITH PINA COLADA SAUCE

Steps:

• 1. Melt butter in sauce pan.
• 2. Add brown sugar and stir over med heat until sugar is melted and browns slightly.
• 3. Add flour, stirring until well blended over med heat. Mixture will thicken.
• 4. Add juice and coconut milk to sauce mixture. While cooking over low heat mixture will thicken, stir occasionally. While sauce is simmering prepare chicken.
• 5. Cut raw chicken into bite size pieces.
• 6. Place chicken pieces into a bowl with the buttermilk.
• 7. Place flour, panko, coconut and seasonings in plastic bag, mix well. Place chicken in bag, a few pieces at a time and shake to cover well.
• 8. Place chicken pieces on parchment lined baking pan. Drizzle with melted butter.
• 9. Bake at 400 degrees for 15 - 20 minutes until cooked through and browned.

APRICOT-GLAZED COCONUT-CHICKEN BITES

Steps:

• 1. Heat oven to 425°. Mix milk and Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick.2. Pour 2 tablespoons of the melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Place coated chicken in pan. Drizzle remaining margarine over chicken. 3. Bake uncovered 20 minutes. Make Apricot Glaze. Turn chicken brush with glaze. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.Apricot Glaze1/2 cup apricot spreadable fruit2 tablespoons honey2 tablespoons Dijon mustard1 tablespoon white vinegarStir all ingredients until blended.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Appetizer: Calories 80 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 5mg Sodium 160mg Carbohydrate 10g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 2% Iron% DIET EXCHANGES: 1/2 Starch 1 FatBETTY'S TIP: In 1986, Coconut Chicken Breasts took first place in the Bisquick Invitational recipe contest for professional chefs and cooks. We've taken this winning combination, added a fruity twist and scaled it down to snack size-it's a winner for everyone!From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.