Best 3 Coconut Fried Chicken Recipes

Coconut fried chicken is a dish that combines the flavors of coconut and chicken in a crispy, golden-brown coating. It is a popular dish in many parts of the world, and there are many different recipes for it. Some recipes use a wet batter, while others use a dry coating. The chicken is typically fried in oil until it is cooked through and the coating is crispy. Coconut fried chicken can be served with a variety of sides, such as rice, vegetables, or mashed potatoes. It is a delicious and satisfying dish that is perfect for any occasion.

Here are our top 3 tried and tested recipes!

CRISPY FRIED COCONUT CHICKEN TENDERS

Crispy Fried Coconut Chicken Tenders image

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

Ingredients

2 cups milk
2 tablespoons white vinegar
2 pounds chicken breast tenderloins
2 large eggs
2 tablespoons heavy cream
1 pinch salt and ground black pepper to taste
1 cup coconut
¾ cup almond flour
¼ cup all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon chili powder
½ cup coconut oil, or more as needed

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

Coconut Fried Chicken image

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

Ingredients

Three 15-ounce cans full-fat coconut milk
1/2 cup lime juice plus lime wedges, for garnish
1 medium onion, sliced
1 habanero or scotch bonnet chile, chopped
2 pounds bone-in skin-on chicken legs and thighs
Vegetable oil, for frying
1 1/2 cups all-purpose flour
1/2 cup finely shredded coconut
4 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon Chinese five-spice powder
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Fresh cilantro, for garnish

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

Oven Fried Coconut Chicken image

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

Ingredients

4 skinless chicken breasts (cut into strips)
2 eggs
1 c seasoned bread crumbs
4 Tbsp butter (melted)
1 1/2 c coconut (flaked)
1/3 c fresh cilantro (chopped)

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 evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
For a crispier coating, double-coat the chicken in the flour mixture and egg wash.
If you don't have coconut milk, you can use regular milk or water. However, coconut milk will give the chicken a richer flavor.
Serve the 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. With its crispy, golden-brown coating and tender, juicy meat, this dish is sure to be a hit with everyone at the table. So next time you're looking for a new way to cook chicken, give coconut fried chicken a try. You won't be disappointed!