Coconut Chicken With Pina Colada Dip 7 Points Ww Recipes

COCONUT CHICKEN TENDERS RECIPE (WITH PINA COLADA SAUCE)

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 WITH PINA COLADA DIP (7 POINTS WW)

Steps:

• Preheat oven to 400°F.
• Combine first 3 ingredients in a large plastic bag.
• Add chicken to bag and seal.
• Marinate in fridge 1½ hours - turn bag occasionally.
• Combine bread crumbs, coconut, salt, and pepper in a bowl.
• Remove chicken from marinade; discard remaining marinade.
• Dredge chicken, 1 pc at a time into bread crumb mixture.
• Place chicken on a sprayed baking sheet
• Coat top of chicken with cooking spray.
• Bake for 30 minutes or until done.

PINA COLADA DIP

Steps:

• In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours., If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.

DANA'S CRISPY COCONUT CHICKEN

Steps:

• Preheat oven to 400-degrees F. Coat a baking sheet with nonstick spray and set aside. Place egg whites in a bowl and beat until frothy. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. Transfer to baking sheet. Bake for 6 to 7 minutes per side, until chicken is cooked through.

COCONUT CHICKEN

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.

PINA COLADA DIP

Steps:

• In medium bowl, blend yogurt and pudding mix; stir in pineapple and extracts.
• Fold in whipped topping.
• Cover.
• Refrigerate until serving time.
• Serve with fresh fruit.

PINA COLADA PUDDING

Steps:

• Mix first 4 ingredients well in a large bowl.
• Add pineapple and its juice.
• Mix well.
• Chill for 30 minutes.

COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
• To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.