Best 4 Marks Coconut Crusted Chicken Recipes

Marks Coconut Crusted Chicken is an explosion of flavors and textures that is sure to tantalize your taste buds. The chicken is marinated in a blend of herbs and spices, then coated in a crispy coconut crust and pan-fried until golden brown. It is served with a tangy dipping sauce, making it a complete and satisfying meal. The recipe also includes instructions for making a refreshing cucumber salad and a creamy coconut rice that perfectly complement the chicken. Whether you're looking for a weeknight dinner or a special occasion dish, Marks Coconut Crusted Chicken is sure to impress.

Here are our top 4 tried and tested recipes!

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE

Oven Fried Coconut Chicken with Mango Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Olive oil cooking spray, for the wire rack and chicken
1/2 cup coconut flour
2 large eggs
1/2 cup light coconut milk
1 1/2 cups whole wheat panko crumbs
1 cup shredded unsweetened coconut, preferably Bob's Red Mill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, small dice
Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar

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.

MARK'S COCONUT CRUSTED CHICKEN

Mark's Coconut Crusted Chicken image

From Mark's Daily Apple! You can use shrimp or fish too! When I made this I found out that you don't want to try this was partially frozen chicken - your meat has to be completely thawed. Also the coconut cooks very fast so it helps if your meat is already cut up into bit sized pieces so the coconut doesn't burn while the chicken is still raw on the inside.

Provided by ThatSouthernBelle

Categories Coconut

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 chicken breasts
egg, for dipping
salt
pepper
coconut flour, for dredging
2 cups dried coconut flakes, unsweetened

Steps:

Simply take your chicken pieces and season them with salt and pepper. Dunk them in an egg bath then dredge them in coconut flour, then back in the egg bath, and then coat with dried coconut flakes.
After that, it's just a matter of frying them in oil (use coconut) or sautéing them in some butter.

COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA

Coconut Chicken Tenders with Creamy Caribbean Salsa image

This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. -Jane Estrin, Jacksonville, Florida

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 23

Ingredients

1 can (8 ounces) crushed pineapple, drained
1 medium jicama, peeled and chopped
1 medium sweet red pepper, chopped
1 medium mango, peeled and chopped
1 jalapeno pepper, seeded and quartered
2 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced fresh gingerroot
1 teaspoon grated lime zest
1/4 teaspoon salt
3/4 cup reduced-fat sour cream
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups buttermilk
1-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 large egg whites
1/4 cup water
3 cups panko bread crumbs
1 cup unsweetened shredded coconut
2 tablespoons sesame seeds
2 teaspoons paprika
Cooking spray

Steps:

Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.

Nutrition Facts : Calories 402 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 315mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 31g protein.

COCONUT CRUSTED CHICKEN

Coconut Crusted Chicken image

Make and share this Coconut Crusted Chicken recipe from Food.com.

Provided by Jens Kitchen

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup cornstarch
3/4 teaspoon salt
1 teaspoon durkee cayenne pepper
1/2 teaspoon durkee fine grind black pepper
3 large egg whites
2 cups shredded sweetened coconut
1 1/2 lbs chicken tenders
vegetable oil (for frying)

Steps:

Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.
Beat egg whites in medium size mixing bowl until frothy.
Place coconut in a shallow bowl.
Dredge chicken tenders in cornstarch mixture; shake off excess.
Dip chicken in egg whites, then press chicken into coconut.
Turn over and press into coconut again to coat both sides.
Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
Add chicken to the hot oil in batches.
Deep fry until cooked through, about 2 to 3 minutes.
Drain. Serve hot with Spicy Apricot Dipping Sauce.
Spicy Apricot Sauce.
1 cup Smucker's® (12 oz.) Apricot Preserves.
2 tablespoons cider vinegar.
1-2 teaspoons hot pepper sauce.
1 teaspoon chili powder.
1 clove garlic, minced.

Tips:

To achieve a crispy crust, ensure the coconut flakes adhere well to the chicken. Press them firmly onto the chicken pieces.
For even cooking, use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) for safe consumption.
If you prefer a thicker coating, double-coat the chicken in the coconut mixture. This will result in a more pronounced coconut flavor.
For a healthier version, bake the chicken instead of frying it. This will reduce the fat content while still maintaining the crispy texture.
Serve the coconut-crusted chicken with a dipping sauce of your choice, such as sweet and sour sauce, honey mustard, or barbecue sauce.

Conclusion:

Coconut-crusted chicken is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a party snack. The combination of crispy coconut flakes and tender chicken creates a delightful taste and texture that will satisfy any palate. Whether you choose to fry or bake the chicken, this recipe is sure to impress. So gather your ingredients, follow the steps, and indulge in the tropical flavors of coconut-crusted chicken!