I need a recipe for coconut chicken, not using coconut milk, but coc0onut flakes instead?

Question

any suggestions? I have a pretty solid spice rack, most baking ingredients and an array of oils. I have a lot of coconut flakes and I don't want to go to the store after work, I just want to come home and cook. I am looking for a recipe similar to that of the fried coconut shrimp they serve at restaraunts with a sweet dipping sauce. I also have plenty of apricot preserves if anyone as sauce ideas.

Answer 1

COCONUT CHICKEN

2/3 c. Bisquick
2/3 c. flaked coconut
1/2 tsp. paprika
1/2 tsp. salt
1/2 c. sweetened condensed milk
2 tbsp. Dijon style mustard
4 boneless, skinless chicken breast halves
1/4 c. butter, melted

Heat oven to 375 degrees. Mix Bisquick, coconut, paprika, and salt; set aside. Mix milk and mustard.
Dip chicken in milk mixture; coat with coconut mixture. Place in ungreased rectangular pan and drizzle with butter. Bake 35-40 minutes. Serves 4.


APRICOT BARBECUE SAUCE

1/4 cup vegetable oil
1/4 cup wine vinegar
1/2 cup apricot nectar
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon chili powder

Combine all ingredients and use as barbecue sauce.


or



APRICOT SAUCE

2 c. water (or more)
8 oz. dried apricots (1 1/2 generous cups)
1 c. sweet white wine
1 vanilla bean, split lengthwise
1 tbsp. fresh lemon juice or to taste

Combine 2 cups water, apricots, wine and vanilla bean in medium saucepan and bring to simmer over medium heat. Reduce heat to medium low and simmer until apricots are tender, 35-40 minutes. Remove vanilla bean.
Transfer mixture to processor or blender and puree until smooth; strain. Stir in lemon juice. Thin to desired consistency with additional water. Cover sauce and chill thoroughly until serving. Makes about 3 cups.



or


APRICOT - HONEY SAUCE

1/2 c. apricot jam
2 tbsp. honey
2 tbsp. Dijon mustard
1 tbsp. vinegar

Mix all ingredients in 2 cup measure. Microwave, uncovered, on high about 2 minutes or until hot. Makes about 1 cup sauce.
This sweet-tart sauce is especially good with crisp fried chicken and chicken nuggets.

Answer 2

1

Answer 3

COCONUT CHICKEN

2/3 c. Bisquick
2/3 c. flaked coconut
1/2 tsp. paprika
1/2 tsp. salt
1/2 c. sweetened condensed milk
2 tbsp. Dijon style mustard
4 boneless, skinless chicken breast halves
1/4 c. butter, melted

Heat oven to 375 degrees. Mix Bisquick, coconut, paprika, and salt; set aside. Mix milk and mustard.
Dip chicken in milk mixture; coat with coconut mixture. Place in ungreased rectangular pan and drizzle with butter. Bake 35-40 minutes. Serves 4.

Answer 4

Here's one for you ~

1 cup coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
1 egg, lightly beaten
1/3 cup melted butter
Sauce
1 cup apricot preserves
2 tablespoons Dijon mustard

Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
Dip chicken strips into egg, then coat with coconut mixture.
Place in shallow baking pan and drizzle with melted butter.
Bake at 400° for 25 minutes or until brown and cooked through, turning once.
Make sauce by combining apricot preserves and dijon mustard.

Answer 5

COCONUT CURRY CHICKEN

1/3 c. frozen orange juice concentrate, thawed
1 tsp. salt
1 egg, slightly beaten
1 frying chicken (1 1/2 lbs.), cut up
1 c. crushed corn flakes
1/2 c. shredded coconut
1 tsp. curry powder
1/4 c. butter, melted
Orange slices

Mix first 3 ingredients - add chicken and marinate for 15 minutes; minimum. Remove chicken and reserve marinade. Mix next 3 ingredients and coat chicken with mixture - pressing it on the chicken.
Place on foil-lined pan which I grease slightly. Drizzle with butter and remaining marinade. (I also sprinkle any additional coconut mixture over chicken pieces).

Cover with foil and bake 30 minutes at 350 degrees. Uncover and bake 30 minutes longer, until well browned.

Answer 6

I use the powder too! I like that I can adjust the coconut intensity without increasing the liquid volume of the sauce! Here is an easy one: 4 chicken breasts, diced into 1/2-inch pieces 3 cloves garlic, chopped 1 tablespoon rum 2 tablespoons vegetable oil 1 onion, chopped 1 tablespoon sliced lemongrass 1/2 cup coconut milk 1 tablespoon curry powder 2 teaspoons sesame oil 1 hot pepper, chopped, (optional of course) Cooked rice (Basmati or Jasmine), serving suggestion Freshly chopped cilantro leaves, for garnish In a ziplock bag or shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight. In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 2 minutes, stirring occasionally Add curry powder, stir another minute. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.

Answer 7

flour, salt & pepper little chili powder... egg wash... coconut flakes

standard bredding procedure

Bake or fry

Apricot preserves with grain mustard mixed together.

VOila!

Answer 8

Unless you've been hiding under a rock for the last couple years, I'm sure you've heard of the Paleo Diet. Read here https://tr.im/paleoguide
I hate to even call it a diet, because it's really just the real way that humans have eaten for almost 1.9 Million years, as opposed to the modern-day processed food diet full of grains, sugars, and processed vegetable oils.

Answer 9

cooks.com