Baked coconut chicken is a delightful dish that combines the sweet and nutty flavor of coconut with the tender texture of chicken. This classic recipe is a staple in many households, offering a crispy, golden-brown exterior and a moist, succulent interior that tantalizes the taste buds. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a gathering, baked coconut chicken is sure to impress.
Here are our top 7 tried and tested recipes!
BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
- In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir 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. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
- For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
- Serve the chicken with the dipping sauce.
BAKED COCONUT CHICKEN
Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.
Provided by katz
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 4h
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
- Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 20.8 g, Cholesterol 100.7 mg, Fat 24.8 g, Fiber 2 g, Protein 28.1 g, SaturatedFat 17.3 g, Sodium 216.3 mg, Sugar 6.6 g
COCONUT BAKED CHICKEN THIGHS
Staightforward one-dish meal for a weeknight. Uses the slightly exotic Ume plum vinegar that I personally believe no kitchen should ever be without. Also uses the currently faddish but still delicious coconut milk. I use full-fat coconut milk because it's delicious and there are rumors afoot that that kind of fat is good for you. #winning
Provided by Paprika Pink
Categories One Dish Meal
Time 53m
Yield 1 Casserole, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Defrost spinach in microwave.
- Spread rice in the bottom of a 9 by 13 inch baking dish.
- Add coconut milk and chicken broth.
- Sprinkle with vinegar, oil, and spices.
- Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture.
- Use chopsticks to distribute spinach throughout casserole.
- Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed.
- Notes: Ume plum vinegar is found in specialty stores. It's very sour and salty. If it's not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple "salad" of diced fresh tomatoes, lightly salted.
BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE
Take your family to an exotic culinary destination with baked coconut chicken fingers served with a tropical fruit sauce made of bananas, passion fruit, and pineapple.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
- Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
- Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
- Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
- Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
- Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.
Nutrition Facts : Calories 633.7 calories, Carbohydrate 31.2 g, Cholesterol 145.8 mg, Fat 44.6 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 32.3 g, Sodium 492.7 mg, Sugar 11.6 g
BAKED CURRY CHICKEN WITH A SIDE OF COCONUT RICE
These two recipes are from two cookbooks that I own (the curry chicken from "Cooking Jewish" by Judy Bart Kancigor, and the coconut rice from "The Joy of Cooking" cookbook), except that I made a few substitutions, and I have figured out how our family likes these. I usually open a can or two of green beans, and I just heat those up to serve with this, but any veggie would be nice.
Provided by Greeny4444
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 9x9 baking pan with cooking spray, and set aside. Preheat the oven to 375 degrees F.
- Arrange the chicken breasts in a single layer in the baking pan.
- Melt the butter in a small saucepan over medium heat. Whisk in the honey, mustard, dry mustard, garlic, lemon juice, curry powder, and salt, stirring until smooth.
- Pour about 2/3 of the sauce over the chicken. Cover the pan with aluminum foil, and bake for 10 minutes,.
- Then, uncover and baste with sauce. Continue baking, uncovered, basting occasionally, until the chicken is cooked through, 15 to 20 minutes.
- Once you put the chicken in the oven, start the rice.
- Combine the coconut milk, water, rice, ginger, and salt in a medium saucepan, and bring to a boil.
- Once it boils, reduce the heat to a very low heat (like simmer) until the liquid is absorbed and the rice is tender, about 20 minutes.
- A few minutes before serving the rice, stir in the toasted coconut.
COCONUT BAKED CHICKEN THIGHS
Since we went low carb, I wanted to make sure my husband didn't feel like he was missing anything. I created this recipe to give him a "breaded" baked chicken fix. It turned out so tender and flavorful, we'll definitely be having this again!
Provided by DianM
Categories Chicken
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinade:.
- In a ziploc bag, combine the first 8 ingredients and refrigerate for 4 hours. Squeeze the lemon juice and throw the lemon in as well.
- Preheat the oven to 400°F.
- Combine coconut flour, Parmesan cheese and your choice of seasoning. (I just used black pepper).
- Dredge the thighs in the coconut flour, Parmesan, and herb mixture.
- Line a baking tray with parchment paper.
- Lay the coated chicken thighs, spread out flat.
- Bake for 45 minutes.
- Let rest for 5 minutes before serving.
BAKED COCONUT CHICKEN
This recipe comes from a Singaporean (Chinese) friend. As written, a nice subtle coconut flavor. Next time I make this, I will make some shallow cuts in the chicken prior to marinating. The completed dish photo, those were baked first, and as luck would have it, my stove top oven is failing and could not come up to temp, the...
Provided by Lee Thayer
Categories Chicken
Time 55m
Number Of Ingredients 12
Steps:
- 1. Separate the quarters into legs and thighs (there is a line of fat to follow). Trim off and discard any excess fat. (I used 4 quarters)
- 2. In a mixing bowl, add the rest of the marinade ingredients, whisk together.
- 3. Place the chicken pieces in a sturdy zip lock bag, then pour in the coconut mixture. Squeeze out as much air as you can and seal the bag. Squish the chicken around to get everything coated with the marinade. Place the bag on a plate and place in the fridge overnight.
- 4. To Bake the chicken, remove chicken from the marinade and drain, discard the marinade.
- 5. In a mixing bowl, add the tempura flour, baking powder, and baking soda, and whisk together. Pour a little bit of extra light olive oil in a small bowl. Line a baking sheet with foil, lightly oil a baking rack and place the rack on the backing sheet.
- 6. Coat the chicken pieces in the flour mixture and place on the rack. Leave the chicken to rest for an hour.
- 7. About 20 minutes before you are going to bake, preheat your oven to 200 C (390 F). Brush the chicken with olive oil and place the baking sheet with the rack and chicken in the oven and bake for 15 -20 minutes, turn the chicken pieces over and bake for another 15-20 minutes or until golden brown and crispy. To check if cooked through, sacrifice a thigh and cut into one to verify it is cooked through.
- 8. Serve with sides of your choice.
Tips:
- To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- For a crispy coating, make sure to coat the chicken in the breadcrumb mixture evenly. You can also press the breadcrumbs onto the chicken to help them adhere.
- If you don't have a baking sheet, you can use a greased 9x13 inch baking dish.
- To make the coconut sauce, you can use either canned coconut milk or fresh coconut milk. If using canned coconut milk, be sure to shake the can well before opening.
- If you don't have any curry powder, you can substitute a mixture of ground cumin, coriander, and turmeric.
- Serve the baked coconut chicken with rice or your favorite side dish.
Conclusion:
Baked coconut chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is coated in a flavorful breadcrumb mixture and then baked until crispy. The coconut sauce is creamy and flavorful, and it pairs perfectly with the chicken. This dish is sure to be a hit with the whole family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love