Best 3 Coconut Fried Chicken Recipes
Indulge in the tantalizing flavors of Coconut Fried Chicken, a delightful dish that combines the crispy crunch of fried chicken with the tropical sweetness of coconut. This recipe offers a unique twist on the classic fried chicken, using a flavorful marinade and a crispy coconut coating. We'll guide you through the process of making this delectable dish, from choosing the right chicken pieces to achieving that perfect golden-brown crust. We'll also provide variations for those who prefer a spicier or milder version, ensuring that everyone can enjoy this culinary delight. Get ready to embark on a taste adventure that will leave your taste buds craving more!
Here are our top 3 tried and tested recipes!
CRISPY FRIED COCONUT CHICKEN TENDERS
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 Recipes Chicken Fried Chicken Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
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, Carbohydrate 20 g, Cholesterol 167.5 mg, Fat 45.7 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 16 g, Sodium 560.3 mg, Sugar 9.8 g
COCONUT FRIED CHICKEN
Inspired by the famous coconut fried chicken at Cha Cha Chicken in Santa Monica, California, this sweet and spicy recipe is perfect served with fresh cilantro and plenty of lime wedges for squeezing.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 5h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
- About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
- In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
- In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
- Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
- Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
- Arrange the chicken pieces on a platter with the cilantro and lime wedges.
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)
Tips:
- To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before serving.
- If you don't have coconut milk, you can substitute it with regular milk or water.
- For a crispier coating, double-coat the chicken in the flour mixture and coconut mixture.
- Be careful not to overcrowd the pan when frying the chicken. This will cause the oil temperature to drop and the chicken will not cook evenly.
- Serve the coconut fried chicken with your favorite dipping sauce, such as sweet and sour sauce, honey mustard, or barbecue sauce.
Conclusion:
Coconut fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy on the outside and tender and juicy on the inside, and the coconut coating adds a unique flavor that is sure to please everyone. Whether you are serving it as an appetizer, main course, or snack, coconut fried chicken is sure to be a hit.
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