OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
- Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
- For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
- To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.
COCONUT FLOUR FAUX FRIED CHICKEN/OVEN METHOD
My newest creation using coconut flour, and it turned out fantastic.This is my interpretation of a healthier version of fried chicken prepared with coconut flour in the oven. This recipe adds more than 25 grams fiber to the total recipe. Coconut flour makes this a sure winner by cutting back on some of the carbs used in regular...
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. PREHEAT OVEN TO 425 DEGREES F. In a large shallow baking pan, like Jelly Roll or half sheet cake pan,, add a baking rack and spray liberally with non stick cooking spray, and set aside till needed.
- 2. Combine all of the spices and cheese in a gallon size recloseable bag, and shake to combine thourgly. When well mixed place a nice amount on a plate or pan, then wash chicken, but do not pat dry. Dredge in spice mixture to cover completely.
- 3. Place each piece on prepared baking rack, and repeat till all of the pieces have been fully coated. Spray pieces lightly with non stick cooking spray. Add more coating mix to plate if needed. When you are done, if you did not contaminate the remaining mixture with the wet chicken, you can take whats left and store in freezer for the next time. I like to keep extra seasoning already prepared in freezer.
- 4. Place pan with rack in preheated 425 degree F. oven and bake for 25 minutes. Then REDUCE TEMPERATURE to 350 degrees F, and continue to cook for 50 to 55 minutes or until juices run clear. Pieces should be fully cooked and a nice golden brown color.
- 5. Please Note, by adding fiber to your diet you can help to keep your blood sugar levels better controlled. Even if you are not diabetic, fiber is good for the body, it keeps you regulated, if you allow enough in your diet on a regular basis. Just trying to incorporate more fiber in my everyday routine.
OVEN FRIED COCONUT CHICKEN
I love curry dishes and any recipe that has coconut as an ingredient. This recipe looks very tasty. Prep does NOT include 1 1/2 hours it takes to marinate the chicken.
Provided by Asha1126
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first three ingredients in a large plastic bag, add chicken, and seal well. Marinate in your fridge for about 11/2 hours turning the bag occasionally.
- Preheat oven to 400°F.
- Combine breadcrumbs, flaked coconut, salt and pepper in a shallow dish. Remove chicken from the bag and discard the leftover marinade. Dredge chicken in the panko mixture.
- Spray nonstick baking sheet with a cooking spray, place chicken on the sheet and spray it lightly with the cooking spray.
- Bake at 400°F for 30 minutes or until golden brown. Turn chicken pieces over and bake for 30 more minutes or until done.
- Enjoy.
Nutrition Facts : Calories 565, Fat 32.6, SaturatedFat 11.7, Cholesterol 188.6, Sodium 744.4, Carbohydrate 20.6, Fiber 1.5, Sugar 6.4, Protein 44.9
OVEN FRIED COCONUT CHICKEN
I like to squeeze lime juice on them then dunk'em in Apricot Jam! They are plated on brown rice. I found this idea in a magazine years ago.
Provided by Vickie :)
Categories Chicken
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350° Mix coconut and bread crumbs in a shallow dish Beat eggs until foamy put in a separate shallow dish
- 2. Pour melted butter into a large baking pan Dip chicken in egg, one piece at a time, then roll in coconut mixture Bake 25 min. then turn chicken over bake 25 min. longer until light brown
- 3. Top with fresh cilantro (lime juice is great on them)
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