This chicken strip recipe brings the taste of the islands to you. It's crunchy goodness that the whole family will love. See the post for lower calorie cooking options if you are concerned about calories.
Provided by Bran
Categories dinner
Time 40m
Number Of Ingredients 9
Steps:
- Cut chicken into strips (about 3 tenders per chicken breast). If they are thick. slice them in half first. I don't like to pound the meat (See post). Season with a little salt and black pepper. Do this first so the salt can soak in and sort of "dry brine" the meat. It will be juicier.
- Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika.
- Pour olive oil into a large frying pan and set the flame to medium.
- Dredge each chicken tender in the coconut flour, dip in the egg mixture, roll in the coconut flakes and immediately place in frying pan. Don't overcrowd the pan. Do in batches if needed. (See post tips if you have never fried chicken). Fry each side 3-5 minutes before flipping with tongs or a fork.
- Serve with your sauce of choice.
Nutrition Facts : ServingSize 2 strips, Calories 683 kcal, Carbohydrate 12 g, Protein 42 g, Fat 52 g, Sodium 260 mg, Fiber 8 g
OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
- Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred 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. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
- For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
- To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.
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 FLOUR FAUX FRIED CHICKEN/OVEN METHOD
My newest creation using coconut flour, and it turned out fantastic.This is my interpretation of a healthier version of fried chicken prepared with coconut flour in the oven. This recipe adds more than 25 grams fiber to the total recipe. Coconut flour makes this a sure winner by cutting back on some of the carbs used in regular...
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. PREHEAT OVEN TO 425 DEGREES F. In a large shallow baking pan, like Jelly Roll or half sheet cake pan,, add a baking rack and spray liberally with non stick cooking spray, and set aside till needed.
- 2. Combine all of the spices and cheese in a gallon size recloseable bag, and shake to combine thourgly. When well mixed place a nice amount on a plate or pan, then wash chicken, but do not pat dry. Dredge in spice mixture to cover completely.
- 3. Place each piece on prepared baking rack, and repeat till all of the pieces have been fully coated. Spray pieces lightly with non stick cooking spray. Add more coating mix to plate if needed. When you are done, if you did not contaminate the remaining mixture with the wet chicken, you can take whats left and store in freezer for the next time. I like to keep extra seasoning already prepared in freezer.
- 4. Place pan with rack in preheated 425 degree F. oven and bake for 25 minutes. Then REDUCE TEMPERATURE to 350 degrees F, and continue to cook for 50 to 55 minutes or until juices run clear. Pieces should be fully cooked and a nice golden brown color.
- 5. Please Note, by adding fiber to your diet you can help to keep your blood sugar levels better controlled. Even if you are not diabetic, fiber is good for the body, it keeps you regulated, if you allow enough in your diet on a regular basis. Just trying to incorporate more fiber in my everyday routine.
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