Coconut Fried Chicken Recipes

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COCONUT FRIED CHICKEN



Coconut Fried Chicken image

Inspired by the famous coconut fried chicken at Cha Cha Chicken in Santa Monica, California, this sweet and spicy recipe is perfect served with fresh cilantro and plenty of lime wedges for squeezing.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 5h30m

Yield 4 servings

Number Of Ingredients 16

Three 15-ounce cans full-fat coconut milk
1/2 cup lime juice plus lime wedges, for garnish
1 medium onion, sliced
1 habanero or scotch bonnet chile, chopped
2 pounds bone-in skin-on chicken legs and thighs
Vegetable oil, for frying
1 1/2 cups all-purpose flour
1/2 cup finely shredded coconut
4 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon Chinese five-spice powder
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Fresh cilantro, for garnish

Steps:

  • In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
  • About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
  • In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
  • In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
  • Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
  • Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
  • Arrange the chicken pieces on a platter with the cilantro and lime wedges.

COCONUT CHICKEN



Coconut Chicken image

I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!

Provided by Katie Augustitus

Categories     World Cuisine Recipes     Asian

Time 3h50m

Yield 6

Number Of Ingredients 12

1 (14 ounce) can coconut milk, divided
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon lime juice
1 ½ pounds skinless, boneless chicken breast halves, cut into strips
1 cup sweetened shredded coconut
1 cup panko bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
1 egg, beaten
½ cup reduced-fat mayonnaise

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.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g

COCONUT CRUSTED CHICKEN



Coconut Crusted Chicken image

Make and share this Coconut Crusted Chicken recipe from Food.com.

Provided by Jens Kitchen

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup cornstarch
3/4 teaspoon salt
1 teaspoon durkee cayenne pepper
1/2 teaspoon durkee fine grind black pepper
3 large egg whites
2 cups shredded sweetened coconut
1 1/2 lbs chicken tenders
vegetable oil (for frying)

Steps:

  • Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.
  • Beat egg whites in medium size mixing bowl until frothy.
  • Place coconut in a shallow bowl.
  • Dredge chicken tenders in cornstarch mixture; shake off excess.
  • Dip chicken in egg whites, then press chicken into coconut.
  • Turn over and press into coconut again to coat both sides.
  • Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
  • Add chicken to the hot oil in batches.
  • Deep fry until cooked through, about 2 to 3 minutes.
  • Drain. Serve hot with Spicy Apricot Dipping Sauce.
  • Spicy Apricot Sauce.
  • 1 cup Smucker's® (12 oz.) Apricot Preserves.
  • 2 tablespoons cider vinegar.
  • 1-2 teaspoons hot pepper sauce.
  • 1 teaspoon chili powder.
  • 1 clove garlic, minced.

COCONUT FLOUR FAUX FRIED CHICKEN/OVEN METHOD



Coconut Flour Faux Fried Chicken/Oven Method image

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

10 pieces chicken parts (bone in)
1/2 tsp black pepper
2 Tbsp garlic powder
1 Tbsp mrs dash table blend (salt free)
1 Tbsp lemon pepper
1 Tbsp onion powder
1 Tbsp montreal chicken seasoning
1 Tbsp paprika (heaping full)
1 c grated parmesan cheese
1 tsp kosher salt ( more if you prefer)
2/3 c coconut flour ( i used bob's red mill)
non stick cooking spray

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.

CRISPY FRIED COCONUT CHICKEN TENDERS



Crispy Fried Coconut Chicken Tenders image

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

2 cups milk
2 tablespoons white vinegar
2 pounds chicken breast tenderloins
2 large eggs
2 tablespoons heavy cream
1 pinch salt and ground black pepper to taste
1 cup coconut
¾ cup almond flour
¼ cup all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon chili powder
½ cup coconut oil, or more as needed

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

CRISPY COCONUT CHICKEN



Crispy Coconut Chicken image

Crispy Coconut Chicken is a flavorful main dish that is naturally gluten free and ready in 30 minutes. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved!

Provided by Janelle

Categories     Main Dish

Time 30m

Number Of Ingredients 8

Vegetable oil for frying
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 - 4 cups of sweetened coconut flakes (Baker's Coconut)
3 - 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

Steps:

  • In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
  • In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
  • In a second bowl, add 3 eggs and lightly beat.
  • In a third bowl add coconut flakes.
  • Take chicken and douse in cornstarch mixture.
  • Then dip into eggs and cover well.
  • Then dip in coconut and set aside on a plate. Do this to all chicken.
  • Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
  • Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
  • Cook chicken for approximately 4 minutes then flip and allow the other side to cook.
  • Cook second side for an additional approximate 4 minutes.
  • Gently remove golden chicken and set on a paper towel lined plate.
  • Cook chicken in batches if all does not fit into pan.
  • Once all chicken is cooked, serve with your favorite sauce.
  • We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 42 grams fat, Fiber 13 grams fiber, Protein 25 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 513 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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