BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
- In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir 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. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
- For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
- Serve the chicken with the dipping sauce.
CRISPY FRIED COCONUT CHICKEN TENDERS
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
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
COCONUT CHICKEN TENDERS WITH MAUI WOWEE DIPPING SAUCE
Make and share this Coconut Chicken Tenders With Maui Wowee Dipping Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut each chicken breast into 4 to 6 (1-inch) strips.
- Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.
- Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.
- Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Dipping Sauce.
- Maui Wowee Dipping Sauce: Mix all ingredients together. Serve with Coconut Chicken Tenders.
COCONUT CHICKEN TENDERS WITH SWEET CHILI SAUCE
No need to wait for a visit to your favorite restaurant to order coconut chicken. Original Bisquick mix makes a quick-fix breading for a dish that can be on the table in just half an hour.
Provided by Brooke Lark
Categories Appetizer
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.
- In large skillet, heat oil over medium heat. Dip each chicken tender in egg mixture, then in Bisquick mixture; dip again in egg mixture and in Bisquick mixture. Cook chicken in batches in hot oil until browned on each side. Place chicken on cookie sheet.
- Bake 5 to 10 minutes or until chicken is no longer pink in center. Serve with sweet chili sauce for dipping.
Nutrition Facts : ServingSize 1 Serving
COCONUT CHICKEN TENDERS WITH PINA COLADA DIP
If you like piña coladas and getting caught in the rain... then you're going to LOVE these coconut chicken tenders with piña colada dip!
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Mix the flour, sugar, salt, pepper, garlic powder and onion powder in a shallow bowl.
- In a separate shallow bowl, whisk the eggs together then pour in the coconut milk and whisk again to combine.
- In a separate bowl, mix the breadcrumbs and coconut together.
- Heat the coconut oil in a large frying pan over low-high heat to 350 degrees Fahrenheit.
- Dredge a chicken tender in the flour, then in the egg mixture, then press the breadcrumb mixture onto the chicken.
- Fry in the oil for 3-4 minutes on each side or until golden in color.
- Repeat the process with the remaining chicken tenders but add no more than 3 tenders to the pan at one time.
- Once cooked, remove the chicken from the pan and drain off the excess oil on a plate with a paper towel or on a cookie cooling rack.
- While the chicken is frying, blend the sweetened condensed coconut milk, pineapple and salt together and pour it into a small bowl.
- Once all of the chicken has been fried, serve immediately with freshly chopped cilantro and the dipping sauce.
COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA
This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. -Jane Estrin, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.
Nutrition Facts : Calories 402 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 315mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 31g protein.
COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA
This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. -Jane Estrin, Jacksonville, Florida
Provided by @MakeItYours
Number Of Ingredients 23
Steps:
- Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.
PEANUT COATED CHICKEN THIGH TENDERS WITH CURRY COCONUT SAUCE
Steps:
- Begin sauce by sweating garlic, ginger and onions in saucepan. Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk. Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper. Strain.
- Blend flour with massala spice mix, salt and pepper and place in shallow dish. Beat eggs with milk and place in separate shallow dish. In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the massala/flour mixture and place in shallow dish. Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture. Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes. Drain excess oil on paper towels and serve with sauce.
- Grind in coffee grinder or with mortar and pestle.
COCONUT CHICKEN TENDERS
Steps:
- Preheat oven to 400°F. Create an assembly line for easy coating of each tenderloin: Place all chicken strips on one plate. Next to that, place flour in a wide, shallow bowl. Lightly whisk eggs in another wide, shallow bowl. Combine panko, coconut, salt, and pepper in a fourth and final wide, shallow bowl. Now, take one chicken strip and toss it in the flour, shaking off the excess. Then, dredge the floured strip in the egg bath. Next, gently toss the chicken strip in the panko/coconut mixture, pressing to coat on each side. Place the coated strip on a plate or cookie sheet until you have finished coating all of the chicken. Next, heat a large skillet over medium-high heat on your stove top. Add one tablespoon oil, swirling to coat. Add half of the chicken strips in a single layer, leaving space between each one. Cook for about 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken to a foil lined baking sheet coated with nonstick cooking spray. Add the remaining one tablespoon oil to the pan and then the second half of the chicken strips and cook for 3 minutes per side. Remove that second batch and place on the baking sheet. Set it in the oven for 10 minutes, so that the chicken tenders can cook through.
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