Danas Crispy Coconut Chicken Recipes

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!

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.

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.

Steps:

• Combine 1/4 cup pineapple juice, 1/4 cup cream of coconut, soy sauce, brown sugar and rice-wine vinegar in a large bowl.
• Add chicken strips, cover and refrigerate 4 hours or overnight.
• Place flour in pie plate and add salt and pepper.
• Beat eggs and 1/4 cream of coconut. Place shredded coconut in a bowl.
• Dredge chicken pieces in flour, then egg mixture, then coconut.
• Heat just enough peanut oil in a saute pan to cover the bottom of the pan. Saute the chicken strips in peanut oil, about 5 minutes on each side.
• Do not let oil become too hot or you will over brown the coconut. When chicken is cooked, remove from pan and keep warm. Drain the pan of any leftover oil but do not scrape out the drippings.
• Add the remaining 1/2 cup pineapple juice and 1/2 cup cream of coconut to the pan along with the heavy cream. Cook, scraping the bottom of the pan, until sauce has thickened. Use sauce by pouring over the chicken or as
• a dip for the chicken pieces.

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.