Crunchy Coconut Coated Chicken Dippers Recipes

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EASY BAKED COCONUT CHICKEN TENDERS RECIPE - PALEO & LOW CARB



Easy Baked Coconut Chicken Tenders Recipe - Paleo & Low Carb image

These easy baked coconut chicken tenders are crispy and need just 6 ingredients! You won't believe this healthy paleo coconut chicken recipe is low carb and gluten-free.

Provided by Maya | Wholesome Yum

Categories     Main Course

Time 30m

Number Of Ingredients 8

2 large Chicken breast
1/4 cup Wholesome Yum Coconut Flour
2 large Egg ((beaten))
1 cup Coconut flakes ((unsweetened))
1/4 tsp Garlic powder
1/4 tsp Smoked paprika
Sea salt
Black pepper

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
  • Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
  • Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
  • Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
  • Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
  • Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
  • Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.

Nutrition Facts : Calories 315 kcal, Carbohydrate 10 g, Protein 25 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 189 mg, Sodium 296 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving

COCONUT CRUSTED CHICKEN DIPPERS RECIPE



Coconut crusted chicken dippers recipe image

Come and try our delicious recipe for coconut crusted chicken dippers. With a nutty coconut coating and served with a fiery dip, they are perfect party food

Provided by Nichola Palmer

Categories     Dinner, Lunch, Starter

Time 40m

Yield Serves: 4

Number Of Ingredients 10

3tbsp seasoned flour
1 large egg, beaten
150g fresh white breadcrumbs
50g desiccated coconut
400g mini chicken fillets, halved
Sunflower oil, for frying
Spinach leaves, to serve
2tbsp Thai red curry paste
200g tub Greek yoghurt
Dash of lime juice

Steps:

  • Place the seasoned flour in a shallow plate, the beaten egg on a second plate and mix the breadcrumbs and coconut on a third plate.
  • Dust each piece of chicken in seasoned flour and dip in the beaten egg, then coat in the breadcrumb mixture.
  • Half fill a large deep frying pan with the oil and heat until a cube of bread dropped in the hot fat browns in 30 seconds. Fry the chicken, in batches, in the hot oil for 4-5 mins until crisp and golden brown and cooked through. Drain on absorbent kitchen paper.
  • For the dip, mix together the curry paste, yoghurt and lime juice until smooth. Spoon the dip into a small dish. Serve the hot chicken on a bed of spinach leaves with the dip.

Nutrition Facts : @context https

CRUNCHY COCONUT-COATED CHICKEN DIPPERS



Crunchy Coconut-Coated Chicken Dippers image

Coconut Chicken Dippers are the perfect casual finger food. A tasty mayo and mango chutney dip pairs perfectly with them.

Provided by My Food and Family

Categories     Home

Time 29m

Yield 4 servings

Number Of Ingredients 8

1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/4 tsp. each ground cumin and chili powder
1 egg
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. mango chutney
2 tsp. fresh lime juice

Steps:

  • Heat oven to 400ºF.
  • Combine coating mix, coconut and seasonings in pie plate. Beat egg in second pie plate.
  • Dip chicken in egg, then in coating mixture, turning to evenly coat both sides of each strip; place on rimmed baking sheet sprayed with cooking spray. Discard any remaining coating mixture.
  • Bake 12 to 14 min. or until chicken is done. Meanwhile, mix mayo, chutney and lime juice.
  • Serve chicken as dippers with the sauce.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 115 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE



Baked Crispy Coconut Chicken Tenders Recipe image

Enjoy restaurant quality chicken tenders with this baked crispy coconut chicken recipe.

Provided by Momma Cyd

Categories     Main Course

Time 35m

Number Of Ingredients 14

1 cup sweetened flaked coconut
1 cup Panko bread crumbs
1 ½ teaspoons garlic powder
¾ teaspoon salt
¾ teaspoon curry powder
¼ teaspoon onion powder
⅙ teaspoon cayenne pepper ((optional))
½ cup flour
2 eggs
1 ½ pounds boneless, skinless chicken tenders
1 Tablespoon olive oil
½ cup apricot preserves
1 Tablespoon rice wine vinegar
¾ teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 450 degrees.
  • Roughly chop the coconut so it's about the same size as the Panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
  • Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
  • Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
  • Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
  • Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
  • To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.

Nutrition Facts : Calories 366 kcal, Carbohydrate 36 g, Protein 29 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 127 mg, Sodium 570 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

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