TINY COCONUT RECIPES
BAKED COCONUT CHICKEN TENDERS | FOODTALK
Provided by Nicole - The Yummy Muffin
Total Time 1460 minutes
Prep Time 24 hours
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Marinate the Chicken: To a mixing bowl, add coconut milk, ½ tbsp rice vinegar, and salt. Stir to combine. Place the chicken into the mixture, and cover the bowl with plastic wrap. Refrigerate overnight (or minimum 6 hours).
- Bake the Chicken: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spray a baking rack generously with cooking spray, and place on top of the baking sheet. Set aside.
- Place shredded coconut on a cutting board, and run your knife through it a few times to slightly chop it into smaller pieces. Add chopped coconut to a shallow bowl along with the panko, and toss to combine. Using tongs, remove one piece of chicken from the coconut milk, letting the excess liquid drip off. Place the chicken in the coconut mix, and coat the chicken in the breading, pressing gently to adhere. Place the chicken on prepared baking rack. Repeat with remaining chicken. Gently spritz the tops of the chicken with cooking spray. Bake for 18-22 minutes until the internal temperature of the chicken reaches 165 degrees.
- Meanwhile, make the Hot Honey Mustard: To a small mixing bowl, add mayonnaise, dijon, hot honey, ½ tbsp rice vinegar, and cayenne. Whisk well to combine.
- Serve coconut chicken with hot honey mustard dip, and enjoy!
BAKED COCONUT CHICKEN TENDERS | FOODTALK
Provided by Nicole - The Yummy Muffin
Total Time 1460 minutes
Prep Time 24 hours
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Marinate the Chicken: To a mixing bowl, add coconut milk, ½ tbsp rice vinegar, and salt. Stir to combine. Place the chicken into the mixture, and cover the bowl with plastic wrap. Refrigerate overnight (or minimum 6 hours).
- Bake the Chicken: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spray a baking rack generously with cooking spray, and place on top of the baking sheet. Set aside.
- Place shredded coconut on a cutting board, and run your knife through it a few times to slightly chop it into smaller pieces. Add chopped coconut to a shallow bowl along with the panko, and toss to combine. Using tongs, remove one piece of chicken from the coconut milk, letting the excess liquid drip off. Place the chicken in the coconut mix, and coat the chicken in the breading, pressing gently to adhere. Place the chicken on prepared baking rack. Repeat with remaining chicken. Gently spritz the tops of the chicken with cooking spray. Bake for 18-22 minutes until the internal temperature of the chicken reaches 165 degrees.
- Meanwhile, make the Hot Honey Mustard: To a small mixing bowl, add mayonnaise, dijon, hot honey, ½ tbsp rice vinegar, and cayenne. Whisk well to combine.
- Serve coconut chicken with hot honey mustard dip, and enjoy!
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