FRIED COCONUT CHICKEN RECIPE RECIPES

CRISPY FRIED COCONUT CHICKEN TENDERS | ALLRECIPES

Crispy Fried Coconut Chicken Tenders | Allrecipes image

Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.

Provided by WMPROS

Categories Meat and Poultry Chicken Fried Chicken Recipes

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups milk
2 tablespoons white vinegar
2 pounds chicken breast tenderloins
2 large eggs
2 tablespoons heavy cream
1 pinch salt and ground black pepper to taste
1 cup coconut
¾ cup almond flour
¼ cup all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon chili powder
½ cup coconut oil, or more as needed

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.

Nutrition Facts : Calories 662.9 calories, CarbohydrateContent 20 g, CholesterolContent 167.5 mg, FatContent 45.7 g, FiberContent 4.5 g, ProteinContent 43.7 g, SaturatedFatContent 16 g, SodiumContent 560.3 mg, SugarContent 9.8 g

COCONUT FRIED CHICKEN RECIPE WITH SWEET HOT SAUCE FROM ...

Coconut Fried Chicken Recipe with Sweet Hot Sauce From ... image

Coconut milk is key in Chef Marcus Samuelsson's coconut fried chicken — which also gets doused in a sweet hot sauce.

Provided by Chef Marcus Samuelsson

Number Of Ingredients 17

Ingredients

1 cup store-bought green curry paste
Two 14-ounce cans unsweetened coconut milk
8 boneless
skinless chicken thighs
2 tablespoons soy sauce
1 cup plus 1 tablespoon unsweetened coconut flakes
½ teaspoon garlic powder
2 teaspoons white pepper
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon kosher salt
1 cup panko breadcrumbs
1 cup rice flour or all-purpose flour
2 tablespoons honey
Vegetable oil
for frying

Steps:

Place ¾ cup of the curry paste and 1 can of the coconut milk in a large mixing bowl and whisk to combine
Add the chicken and toss to coat
Cover and refrigerate for at least 2 hours or up to 4 hours
Remove the chicken from the marinade and transfer to a large saucepan
Add 2 tablespoons of the remaining curry paste, the remaining 1 can coconut milk, the soy sauce, 1 tablespoon of the coconut flakes, and the garlic powder
Bring to a simmer over medium-high heat
Decrease the heat to maintain a low simmer and cook for 15 minutes, or until chicken is partially cooked through
Remove the chicken from the pot, shaking off excess sauce, and set aside
Continue to cook the coconut milk mixture until it has reduced by half
Set aside and keep warm
Combine the white pepper, cumin, cinnamon, coriander, and salt in a small bowl
Place the remaining 1 cup coconut flakes, the panko, and rice flour in a large-zip-top bag
Add two-thirds of the seasoning mix and shake to combine
Add the chicken, a few pieces at a time, and shake to coat
Remove the chicken to a baking sheet and cover until ready to fry
Combine the honey and remaining 2 tablespoons curry paste in a small bowl and set aside
Heat 1 inch of oil in a large Dutch oven or other heavy pot to 350°F
Add chicken to the oil, a few pieces at a time, and cook until golden brown and cooked through, 5 to 6 minutes, turning halfway through cooking
Drizzle the chicken with the honey sauce and serve with the reduced coconut sauce alongside

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