Cayenne Coconut Crusted Chicken Recipes

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DANA'S CRISPY COCONUT CHICKEN

Provided by Dana Angelo White, M.S., R.D., A.T.C.

Time 29m

Yield 14 pieces

Number Of Ingredients 5



Dana's Crispy Coconut Chicken image

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.

Nutrition Facts : Calories 60 calorie, Fat 1 grams, SaturatedFat 1 grams, Cholesterol 19 milligrams, Sodium 112 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 8 grams

2 egg whites
3 cups whole grain cereal (Corn Flakes or brown rice cereal recommended)
1/4 cup shredded sweetened coconut
1 pound boneless, skinless chicken breast, cut into strips
Nonstick cooking spray

CAYENNE COCONUT CRUSTED CHICKEN

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

Provided by Pinay0618

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Cayenne Coconut Crusted Chicken image

Steps:

  • Mix cornstarch, cayenne pepper, salt and black pepper inches.
  • 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. Transfer chicken to paper towel lined plate to drain. Serve hot with Spicy Apricot Dipping Sauce.
  • To make Spicy Apricot Dipping Sauce: Combine dipping sauce ingredients in a small bowl. Stir to mix thoroughly.

Nutrition Facts : Calories 698, Fat 21.2, SaturatedFat 15.6, Cholesterol 109, Sodium 830.5, Carbohydrate 89, Fiber 2.7, Sugar 55.1, Protein 40.9

1 1/2 lbs chicken tenders
1/2 cup argo cornstarch
1 teaspoon spice islands cayenne pepper
3/4 teaspoon salt
1/2 teaspoon spice islands fine grind black pepper
3 large egg whites
2 cups sweetened flaked coconut
enough for deep frying mazola corn oil
1 tablespoon red wine vinegar
1 cup apricot preserves
1 teaspoon spice islands crushed red pepper flakes

MARK'S COCONUT CRUSTED CHICKEN

From Mark's Daily Apple! You can use shrimp or fish too! When I made this I found out that you don't want to try this was partially frozen chicken - your meat has to be completely thawed. Also the coconut cooks very fast so it helps if your meat is already cut up into bit sized pieces so the coconut doesn't burn while the chicken is still raw on the inside.

Provided by ThatSouthernBelle

Categories     Coconut

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6



Mark's Coconut Crusted Chicken image

Steps:

  • Simply take your chicken pieces and season them with salt and pepper. Dunk them in an egg bath then dredge them in coconut flour, then back in the egg bath, and then coat with dried coconut flakes.
  • After that, it's just a matter of frying them in oil (use coconut) or sautéing them in some butter.

2 chicken breasts
egg, for dipping
salt
pepper
coconut flour, for dredging
2 cups dried coconut flakes, unsweetened

COCONUT FRIED CHICKEN

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



Coconut Fried Chicken image

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.

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

CRISP COCONUT CHICKEN WITH ROASTED RED BELL PEPPER SAUCE

Categories     Blender     Chicken     Bake     Roast     Valentine's Day     Coconut     Bell Pepper     Gourmet

Yield Serves 2

Number Of Ingredients 14



Crisp Coconut Chicken with Roasted Red Bell Pepper Sauce image

Steps:

  • In a blender purée the bell pepper with the lemon juice, the sugar, the cayenne, the oil, and salt and black pepper to taste until the sauce is smooth. In a small bowl whisk together the garlic paste, the ginger, and the mustard and spread the mixture onto both sides of the chicken. In separate bowls have ready the seasoned flour, the egg wash, and the coconut. Dredge the chicken in the flour, shaking off the excess, dip it in the egg wash, letting the excess drip off, and coat it thoroughly with the coconut, pressing the coconut to make it adhere.
  • In a large ovenproof skillet heat the butter over moderately high heat until the foam subsides and in it sauté the chicken for 2 minutes on each side, or until the coconut is golden. Add the Sherry, transfer the skillet to a preheated 375°F. oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it.
  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

1 red bell pepper, roasted and chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon sugar
cayenne to taste
1 tablespoon olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/8 teaspoon ground ginger
1 tablespoon Dijon-style mustard
1 whole skinless boneless large chicken breast (about 10 ounces), halved
all-purpose flour seasoned with salt and black pepper for dredging the chicken
an egg wash made by beating 1 large egg with 1 teaspoon water
1 cup sweetened flaked coconut
2 tablespoons unsalted butter
2 tablespoons dry Sherry

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



Baked Coconut Cayenne Chicken Nuggets image

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

¼ cup panko bread crumbs
¼ cup Italian-seasoned bread crumbs
¼ cup sweetened flaked coconut
1 pinch cayenne pepper, or to taste
1 pinch dried thyme, or to taste
1 egg
1 teaspoon sriracha sauce
2 skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

COCONUT CRUSTED CHICKEN

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



Coconut Crusted Chicken image

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.

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)

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