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Old 01-24-2013, 05:05 PM   #1
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Need help quick

Hello everyone,
I have a question about a recipe. I found a coconut chicken recipe and it sounds great however I was wondering what I could use to really give it flavor? And to make sure that it isn't dry. I was wondering can I use Coconut syrup? I was wondering if I can use it in either the sauce or a marinade? I also have pineapple and Panko breadcrumbs.So what do you al think? Can I use a coconut syrup?

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Old 01-24-2013, 05:08 PM   #2
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Originally Posted by Doe in the kitchen View Post
Hello everyone,
I have a question about a recipe. I found a coconut chicken recipe and it sounds great however I was wondering what I could use to really give it flavor? And to make sure that it isn't dry. I was wondering can I use Coconut syrup? I was wondering if I can use it in either the sauce or a marinade? I also have pineapple and Panko breadcrumbs.So what do you al think? Can I use a coconut syrup?
Tell us more about the recipe. Coconut syrup is very sweet, no?
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Old 01-24-2013, 05:19 PM   #3
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Originally Posted by Doe in the kitchen View Post
Hello everyone,
I have a question about a recipe. I found a coconut chicken recipe and it sounds great however I was wondering what I could use to really give it flavor? And to make sure that it isn't dry. I was wondering can I use Coconut syrup? I was wondering if I can use it in either the sauce or a marinade? I also have pineapple and Panko breadcrumbs.So what do you al think? Can I use a coconut syrup?
I wouldn't use the syrup as the coconut in the breading will give it plenty of coconut flavor. The key to juicy chicken is to not overcook it. And use chicken pieces, with the skin and bone (ok, you can remove the skin if you have to, but use it for making broths and such). Place three dipping bowls onto your prep table or counter-top. Fill the first one with a cup of flour. Fill the next with two eggs beaten with a cup of milk. Fill the third with your mixture of seasoned flour, panko bread crumbs, and shredded coconut.

Preheat your oven to 350' F. Get your frying pan filled with three inches of high-temp cooking oil, and heating over medium-high heat. Dredge chicken pieces first in the plain flour, (the flour will stick to the chicken, and form a paste when dipped in the egg wash that will allow the final coating to stick to teh chicken pieces) then egg wash, and finally in the breadcrumb mixture. Place the uncooked pieces onto a wire cooling rack for five minutes or so to let the coating dry to the chicken pieces.

Place two to three pieces of chicken in the hot oil and cook on each side until lightly browned. Transfer to a foil-lined jelly-role (cookie sheet with small sides) and place into the oven when the sheet is filled. Bake for 40 minutes. Remove and serve. This chicken will squirt you when you bite it.

Seeeeeya; Chief Longwind of the North
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Old 01-24-2013, 05:35 PM   #4
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Lime juice and/or zest (& cilantro), will give it a nice kick.
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Old 01-25-2013, 10:20 AM   #5
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Maybe this will give you an idea.

Pier 66 Wings
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Old 01-25-2013, 12:02 PM   #6
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Use Coconut oil when browning the chicken as Chief suggested. A friend sauteed mushrooms in coconut oil the other night.
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Old 01-25-2013, 12:33 PM   #7
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Can you post the recipe you would like to use? That will help us to give you some ideas.
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Old 01-25-2013, 12:40 PM   #8
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Use Coconut oil when browning the chicken as Chief suggested. A friend sauteed mushrooms in coconut oil the other night.
I meant, bread the chicken as Chief suggested, brown in a bit of coconut oil, and finish in the oven. At the price of coconut oil, I don't think I'd want to use 3" of it for anything! But, you could add some to the oil if you opted to follow Chief's "recipe."
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Old 03-24-2013, 06:20 PM   #9
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coconut syrup may be too sweet
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Old 06-20-2013, 07:54 PM   #10
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Quote:
Originally Posted by Doe in the kitchen View Post
Hello everyone,
I have a question about a recipe. I found a coconut chicken recipe and it sounds great however I was wondering what I could use to really give it flavor? And to make sure that it isn't dry. I was wondering can I use Coconut syrup? I was wondering if I can use it in either the sauce or a marinade? I also have pineapple and Panko breadcrumbs.So what do you al think? Can I use a coconut syrup?
If you want to make it more coconut-y you could add coconut milk powder or the block coconut cream dissolved in a little hot chicken stock or water
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