CRISPY COCONUT CHICKEN
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
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
COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE
We added the spicy sweet flavors of coconut curry to fried chicken nuggets. Serve the nuggets with a side of our homemade mango sauce for dipping.
Provided by Angie McGowan
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
- In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
- While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
- In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
- Serve chicken nuggets with mango dipping sauce.
Nutrition Facts : ServingSize 1 Serving
AIR FRYER COCONUT CHICKEN
These coconut-panko crusted chicken strips are crispy, crunchy, and oil-free. The chicken strips are double dipped in egg and in the coconut-panko mixture to ensure crispiness. Cooked in an air fryer they are ready in just a few minutes. They are moist and tender on the inside. Serve with or without your choice of dipping sauce.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight.
- Preheat an air fryer to 375 degrees F (190 degrees C).
- Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.
- Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip.
- Spray the air fryer basket with cooking spray.
- Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.
- Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 41.1 g, Cholesterol 157.6 mg, Fat 17.4 g, Fiber 2.5 g, Protein 31.1 g, SaturatedFat 12 g, Sodium 1493.3 mg, Sugar 16.8 g
COCONUT CHICKEN BITES
These tender nuggets are great for nibbling, thanks to the coconut, cumin, celery salt and garlic powder that season them. I've served the bites several time for parties, and everyone enjoyed them.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 185mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
BAKED COCONUT CAYENNE CHICKEN NUGGETS
Inspired by my boyfriend as he loves coconut and is lactose intolerant. Delicious, easy to make, and a fun twist on a common dish.
Provided by Sarai Gould
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
- Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.
- Whisk egg and sriracha sauce together in a separate bowl.
- Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.
- Bake in the preheated oven until browned and crisp, about 20 minutes.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 25.3 g, Cholesterol 135.9 mg, Fat 13.5 g, Fiber 2 g, Protein 18.6 g, SaturatedFat 5.6 g, Sodium 543.6 mg, Sugar 4.5 g
CRISPY COCONUT CURRY CHICKEN NUGGETS
Pair these Crispy Coconut Curry Chicken Nuggets with a cool and creamy peach dipping sauce. This coconut curry chicken recipe is great for busy weekends.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Mix flour, 2 tsp. curry powder and 1/4 tsp. pepper in shallow pan. Add chicken; toss to coat well, shaking off any excess. Beat eggs and water in medium bowl with whisk until blended. Dip coated chicken into egg mixture, then in coconut, turning to evenly coat each piece before placing in shallow pan sprayed with cooking spray. Drizzle with butter.
- Bake 10 min. on each side or until coconut is golden brown and chicken is done.
- Mix dressing, preserves, remaining curry powder and remaining pepper. Serve chicken with dressing mixture for dipping.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 155 mg, Sodium 330 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 15 g, Protein 29 g
CRISPY COCONUT TEMPEH
This plant-based spin on coconut shrimp uses crumbled tempeh instead of shrimp. A mixture of coconut milk, sambal oelek, cornstarch and honey (substitute agave nectar to make it vegan) helps shredded coconut and panko stick to the tempeh, then the little nuggets fry up light, crispy and coconut-y through and through. A dusting of lime salt gives these a little spark (like the salted rim on a cocktail), and of course there's a dipping sauce. Coconut shrimp is typically served with sweet chile sauce, but here, just use more of the sweet, spicy coconut milk. To make these tempeh nuggets a meal, serve with grains, sautéed greens like kale or spinach, or rice noodles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.
- In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer 1/2 cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.
- Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil's ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.
- Eat right away with the coconut milk-lime dipping sauce.
More about "crispy coconut curry chicken nuggets recipes"
BAKED CRISPY COCONUT CHICKEN NUGGETS - YAY! FOR FOOD
From yayforfood.com
4.8/5 (5)Total Time 35 minsCategory SnacksCalories 384 per serving
- Line a cutting board with plastic wrap, place the chicken breasts on top, and then cover the chicken with plastic wrap. Using a mallet (meat tenderizer), gently pound the chicken breasts until uniform in thickness* (see first note). Then, slice the chicken into bite-size pieces. Set aside.
- In three wide rim bowls (or plates), place flour, paprika, onion powder, garlic powder, salt, and pepper in one bowl, eggs in the second bowl, and shredded coconut with Panko breadcrumbs in the third bowl.
- Take a chicken piece, coat first with flour mixture, then egg, and finish with the coconut and breadcrumb mixture before transferring to your baking sheet. Repeat for the rest of the chicken pieces.
THAI CURRY CHICKEN NUGGETS RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine AsianCategory AppetizerServings 32Total Time 1 hr 30 mins
- Mix the coconut milk with the curry paste. Add a teaspoon of salt. Cut the tenders the short way so you end up with about 30 nugget-sized pieces. Mix the chicken into the curry mixture. Allow to marinate in the fridge for 1 hour.
- When the chicken is about ready, get the breadcrumbs onto a flat dish, and bring the frying oil to 350°F.
- One by one, shake some of the marinade off each piece of chicken and dredge it in the breadcrumbs, pressing to make sure the breading sticks on. After you do about 5, fry them as you start breading the next batch. Fry only about 4-5 minutes until well browned and cooked through.
COCONUT CHICKEN NUGGETS RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
- In a large bowl, whisk together the 1 cup of flour, granulated garlic, paprika, baking powder, salt, black pepper, egg and mineral water. In a separate bowl, mix together the breadcrumbs and shredded coconut, set aside.
- Take each piece of chicken, dust it in the flour, dip it in the batter (shake off as much of the excess as you can) and coat it in the coconut mixture and place it on the baking sheet, repeat with the remaining chicken and pop them in the freezer for about 30 minutes.
- Preheat some vegetable oil in a cast iron skillet, place enough oil to come halfway up the sides of the skillet, allow it to get nice and hot to about 375 degrees.
CRISPY COCONUT CURRY CHICKEN RECIPE | THE INSPIRED …
From theinspiredhome.com
Servings 4Calories 335 per servingEstimated Reading Time 2 mins
CRISPY COCONUT CHICKEN NUGGETS | TASTY KITCHEN: A …
From tastykitchen.com
COCONUT CHICKEN NUGGETS | LOW CARB KETO PROGRAM | …
From lukehines10.com
EASY CRISPY BAKED COCONUT CHICKEN TENDERS LOW CARB RECIPE ...
From ketoasap.com
4/5 (2)Total Time 30 minsCategory DinnerCalories 82 per serving
GLUTEN FREE CHICKEN NUGGETS - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
5/5 (4)Total Time 25 minsCategory AppetiserCalories 118 per serving
- Place the chicken pieces in a medium sized bowl and then use a fork to prick each piece of chicken
CRISPY COCONUT CHICKEN STRIPS RECIPE | EASY CHICKEN DINNER ...
From cookiesandcups.com
5/5 (5)Calories 509 per servingCategory Chicken
- Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.
- Turn the oven on to the lowest (or warm) setting, this is usually 160°F. Line a large baking sheet with paper towels and set aside.
COCONUT CHICKEN - JO COOKS - DELICIOUS & SIMPLE RECIPES ...
From jocooks.com
4.8/5 (26)Total Time 40 minsCategory Appetizer, DinnerCalories 629 per serving
- Prep the ingredients: Grab three shallow bowls. In the first, mix the cornstarch, cayenne pepper, salt and pepper. Beat the eggs in the second bowl. Fill the final bowl with coconut flakes.
- Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Dredge the chicken as instructed above in step 2.
THAI CURRY CHICKEN NUGGETS - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
Estimated Reading Time 3 mins
COCONUT CURRY CHICKEN AND RICE (ONE-POT!) - FIT FOODIE FINDS
From fitfoodiefinds.com
Cuisine ThaiTotal Time 45 minsCategory Main MealCalories 461 per serving
KATSU CHICKEN NUGGETS AND CURRY DIP - PINCH OF NOM
From pinchofnom.com
Cuisine JapaneseCalories 299 per servingCategory Main Course
35 CRISPY COCONUT CHICKEN IDEAS | COOKING RECIPES, RECIPES ...
From pinterest.com
COCONUT CURRY SALMON WITH GARLIC BUTTER. - HALF BAKED HARVEST
From halfbakedharvest.com
COCONUT CURRY CHICKEN NUGGETS - TFRECIPES.COM
From tfrecipes.com
WARMING WINTER LOW CARB CURRY | PALEO AND KETO LCHF | LUKE ...
From lukehines10.com
CRISPY COCONUT CHICKEN FINGERS - OUR BEST BITES
From ourbestbites.com
10 BEST COCONUT PANKO CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN NUGGETS - KEMMY RECIPES
From kemmyrecipes.net
HOMEMADE CRISPY CHICKEN NUGGETS/CHICKEN NUGGETS RECIPE
From cookhomerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love