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

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.

I need a recipe for coconut chicken, not using coconut milk, but coc0onut flakes instead?
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.
Reply: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.
Reply: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.
Reply: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.
Reply:flour, salt %26amp; pepper little chili powder... egg wash... coconut flakes



standard bredding procedure



Bake or fry



Apricot preserves with grain mustard mixed together.



VOila!
Reply:cooks.com