Best 6 Coconut Chicken Bites Recipes
Indulge in the tropical flavors of Coconut Chicken Bites, a delightful appetizer or main course that combines the irresistible crunch of coconut with the tender juiciness of chicken. These bite-sized morsels are coated in a flavorful blend of coconut flakes, breadcrumbs, and spices, then baked to perfection, resulting in a crispy golden-brown exterior and a succulent, moist interior. Served with a zesty dipping sauce, these coconut-crusted chicken bites are sure to tantalize your taste buds and transport you to a tropical paradise.
This comprehensive article features three irresistible recipes for Coconut Chicken Bites, each offering a unique twist on this classic dish. The first recipe showcases a traditional approach, using a combination of coconut flakes, breadcrumbs, and seasonings to create a crispy and flavorful coating. The second recipe adds a zesty kick with a spicy coconut-lime sauce, while the third recipe incorporates the vibrant flavors of mango and pineapple for a tropical twist. Whether you prefer a classic taste or crave an exotic adventure, these Coconut Chicken Bites recipes have something for everyone.
COCONUT CHICKEN BITES
These tender nuggets are great for nibbling, thanks to the coconut, cumin, celery salt and garlic powder that season them. I've served the bites several time for parties, and everyone enjoyed them.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes., In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 185mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
CARIBBEAN COCONUT CHICKEN BITES
This recipe translates into finger food and hors d'oeuvres as easily as it is served for a main course.
Provided by Jerri Reed
Categories Appetizers and Snacks Tapas
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Place a prosciutto slice on each chicken breast. Trim prosciutto to fit inside the chicken breast with a 1/2-inch border of chicken.
- Place 2 slices mango in the center of each prosciutto slice.
- Roll the chicken breast lengthwise to completely enclose the mango and prosciutto. Tuck and pinch the ends to seal rolls tightly.
- Arrange chicken rolls on a baking sheet and refrigerate until very firm, about 30 minutes.
- Combine flour, salt, curry powder, black pepper, and thyme in a bowl. Pour mixture onto a plate.
- Pour beaten eggs onto a separate plate.
- Sprinkle coconut onto a third plate.
- Slice chicken rolls into 1 to 1 1/2-inch pieces.
- Roll chicken in the flour mixture and shake off any excess flour.
- Coat chicken in the beaten egg until completely covered; allow excess egg to drip off.
- Roll chicken in coconut.
- Arrange the coated chicken rolls on a plate in a single layer. Cover and refrigerate to allow coating to set, 15 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat enough vegetable oil in a deep, heavy skillet to immerse chicken rolls. Turn heat to medium.
- Fry half the chicken rolls in the hot oil until golden brown, about 4 minutes.
- Remove chicken rolls with a slotted spoon and drain on several layers of paper towels. Repeat with remaining chicken rolls.
- Place chicken rolls on a baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 10 minutes.
- Splash chicken rolls with lime juice and serve alongside lime wedges.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 22.1 g, Cholesterol 83.2 mg, Fat 30 g, Fiber 4.9 g, Protein 17.9 g, SaturatedFat 16 g, Sodium 270.3 mg, Sugar 4.8 g
COCONUT CHICKEN BITES
Make and share this Coconut Chicken Bites recipe from Food.com.
Provided by JANIC412
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix flour, coconut, salt, pepper and garlic powder together.
- Dip chicken bites in the egg, then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan.
- Drizzle with melted butter.
- Bake approximately 25 minutes or until the chicken is browned and cooked through.
- Turn once during cooking.
- This is good served with an apricot or plum dipping sauce. Jan.
Nutrition Facts : Calories 1094.1, Fat 81.8, SaturatedFat 50.7, Cholesterol 319.5, Sodium 1046.4, Carbohydrate 34.6, Fiber 7.9, Sugar 3.3, Protein 57
APRICOT-GLAZED COCONUT-CHICKEN BITES
Bisquick® mix provides a simple addition to a bite-sized chicken appetizer that's ready in 50 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 425°. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.
- Mix sweetened condensed milk and 2 tablespoons Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan. Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
- Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetize, Sodium 160 mg, Sugar 6 g, TransFat 0 g
COCONUT CHICKEN BITES/W APRICOT GLAZE
This is one of my favorite recipes- one- it's made using Bisquick and two-it's made with sweetened condensed milk and three- Betty is always such a great inspiration. This recipe is quick and ready in a short time and this recipe makes about 3 dozen appetizers!
Provided by Pat Duran
Categories Poultry Appetizers
Time 50m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 425^. Spread 2 Tablespoons of the butter on a foil lined 15x10-inch baking pan with sides. Set aside. Chicken Prep: Mix the sweetened condensed milk and 2 Tablespoons Dijon mustard, Mix Bisquick, coconut, salt and paprika. Dip chicken pieces into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan .Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
- 2. In a small bowl, stir together apricot preserves, honey, 2 Tablespoons mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10-15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with the hot mustard mixed together.
COCONUT CHICKEN BITES WITH PINA COLADA SAUCE
This is an adaption of another recipe. I recently took it to a Pot luck, the chicken bites disappeared quickly and everyone wanted the recipe. The chicken can be left in larger pieces for a main course, just adjust the baking time to assure that your chicken is fully cooked. This is a pleasant change to the coconut shrimp....
Provided by Chris Adlfinger
Categories Meat Appetizers
Time 40m
Number Of Ingredients 14
Steps:
- 1. Melt butter in sauce pan.
- 2. Add brown sugar and stir over med heat until sugar is melted and browns slightly.
- 3. Add flour, stirring until well blended over med heat. Mixture will thicken.
- 4. Add juice and coconut milk to sauce mixture. While cooking over low heat mixture will thicken, stir occasionally. While sauce is simmering prepare chicken.
- 5. Cut raw chicken into bite size pieces.
- 6. Place chicken pieces into a bowl with the buttermilk.
- 7. Place flour, panko, coconut and seasonings in plastic bag, mix well. Place chicken in bag, a few pieces at a time and shake to cover well.
- 8. Place chicken pieces on parchment lined baking pan. Drizzle with melted butter.
- 9. Bake at 400 degrees for 15 - 20 minutes until cooked through and browned.
Tips:
- To ensure the chicken bites are evenly coated, use a large mixing bowl to combine the chicken and marinade. Toss them until every piece is well-covered.
- For the best results, use unsweetened coconut flakes. You can find them in most grocery stores in the baking aisle.
- If you don't have panko breadcrumbs, you can make your own by processing regular breadcrumbs in a food processor until they are fine and crumbly.
- To prevent the coconut coating from getting overbrowned, keep an eye on the chicken bites while they are baking. You may need to adjust the baking time depending on your oven.
- Serve the chicken bites with your favorite dipping sauce, such as sweet and sour sauce, honey mustard, or barbecue sauce.
Conclusion:
Crispy on the outside and tender on the inside, these Coconut Chicken Bites are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they are sure to be a hit with everyone who tries them. So next time you are looking for a tasty and unique dish to serve, give this recipe a try. You won't be disappointed.
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