COCONUT CRISPY CHICKEN WITH ZESTY ORANGE GLAZE
I like Coconut and Chicken so why not Cook it together, this is a sweet spicy chicken not too spicy chewy and crisp, you really should try this and Enjoy Good Food
Provided by Cheryl Culver @Cheriluv
Categories Chicken
Number Of Ingredients 13
Steps:
- How to make it: Begin by filling a large-sized pan about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips.
- Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, garlic powder and onion powder to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.
- Set up your "coating" station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated. To fry the strips, work in batches by adding about strips into the hot oil, and allow them to fry for about 1 ½ - 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they're still hot; repeat the process until all strips have been fried. Serve the strips hot, garnished with Zesty Orange Sauce 1/4 cup dijon mustard 1/4 cup honey 1/2 cup orange marmalade Mix together and serve warm over or with Chicken
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
CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
- Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
- Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
- Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
- Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
- Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
- Drizzle the chicken with honey, then serve.
- Enjoy!
Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams
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
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
CHICKEN BREASTS WITH SPICY HONEY ORANGE GLAZE
Make and share this Chicken Breasts with Spicy Honey Orange Glaze recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.
- Rinse chicken with cold water and pat dry. Season lightly with salt.
- In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
- Turn chicken, cook another 4 minutes until just cooked through.
- Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.
- Serve chicken breasts with honey-orange glaze spooned over the top.
BAKED ORANGE-GLAZED CHICKEN
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!
Provided by tigerpaws
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
- Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g
COCONUT CHICKEN
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
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
CRISPY COCONUT CHICKEN WITH SPICY HONEY ORANGE SAUCE RECIPE
Provided by charlotteh371
Number Of Ingredients 15
Steps:
- If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise. 2.Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. 3.Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together. 4.Heat the coconut oil in a large skillet over medium-high heat. 5.Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more Panko to the dish if you are running low. 6.Fry 4-6 chicken strips at a time in the coconut oil-- only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan. 7.Bake for 6-10 minutes or until chicken is completely baked through. 8.Make the sauce: Whisk all of the sauce ingredients together except for the salt. Taste. Add salt as needed. 9.Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. Store any leftover chicken in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through. 10.Make ahead tip: Baked coconut chicken freezes well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through. Additional Notes: 1.I prefer sweetened coconut for a slightly sweet crust. You can use unsweetened coconut if you'd prefer it, though we didn't like the unsweetened crust as much compared to sweetened coconut. I also find that the sweetened coconut browns easier and was a little crispier. 2.Panko is a Japanese-style breadcrumb traditionally used as a coating for fried or baked foods. It's available in major grocery stores near the stuffing. Panko is heavily preferred opposed to regular bread crumbs because they tend to stay crispier longer. You may buy seasoned or unseasoned and then add more/less seasonings to your breading if preferred. I use unseasoned. 3.Instead of flash frying in coconut oil in steps 4 and 6, you can simply bake the coconut chicken for around 20 minutes (flipping halfway through) and skip those two steps. However, we much preferred the taste of the chicken after being pan fried in coconut oil for that brief amount of time. It adds another layer of coconut flavor as well as ensures a crispy golden brown crust.
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