Best Marks Coconut Crusted Chicken Recipes

Mark's Coconut Crusted Chicken image

Provided by ThatSouthernBelle

Categories Coconut

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

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

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.

Coconut Crusted Chicken image

Provided by Jens Kitchen

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

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)

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.