Caribbean Coconut Chicken Bites Recipes

CRISPY BAKED COCONUT CHICKEN

Steps:

• Prepare the Marmalade Dip, if desired : In a medium bowl, combine the marmalade, mustard and mayonnaise. Cover and refrigerate for at least several hours to allow flavors to blend
• Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
• Cut chicken into strips of bite size pieces. Meat is always easy to cut when it is slightly frozen.
• Whisk the egg in a medium-mixing bowl. Set aside
• In another bowl, mix breadcrumbs, coconut flakes, garlic powder, thyme, paprika and salt
• Dip each chicken tender first in flour, egg and then roll in seasoned coconut mixture. Press the coconut mixture very well into the chicken strips to coat them thoroughly.
• Place on prepared baking sheet.
• Bake until chicken is cooked through and the coating is starting to brown, 20-25 minutes - turn chicken after 10 minutes. Serve the chicken with Pineapple dip.
• If frying chicken , heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.

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

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 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.

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.