Dutch Oven Coconut Chicken

My wife wanted me to cook this Coconut Chicken for a Swiss Family Robinson theme night we were having.   And it was delicious.  What is great about frying food in your dutch oven outside is your house does not have the usual smell from frying.    We changed things a little just for what we had on hand.

Dutch Oven Coconut Chicken
2 lbs boneless chicken breast (cut into 2 in pieces)
2 large eggs
1/4 cup coconut milk
1/2 flour
1/2 tsp salt
1 sleeve saltine crackers (crushed)
1 cup shredded coconut
1/4 cup oil (more if needed)

Pour the oil in a 12 inch dutch oven and heat to 375 degrees using 18 briquettes on top and 9 on the bottom.

Set out 3 bowls.  In one mix the flour and salt, in the second whisk the egg and coconut milk, and in the 3rd add the crushed saltine crackers and shredded coconut.

When the oil is ready dip the chicken in the flour, then the egg / coconut milk and then coat with the coconut mixture.  Place in the hot oil and cook 2-4 minutes on each side until thoroughly cooked.   Only cook about 6-7 pieces at a time so the oil does not cool down too much and not properly fry them.

We served this with this Island Mango Sauce and it was a huge hit.

Thanks for reading and get out there and get cooking!

Smoked Chicken

I own a smoker but many times I just use my large weber barbeque and using offset heat I am able to smoke things.  This is great for those who are unsure if they want to invest in a smoker but they can cook this way to see how they like it.

For the rub today I just did it really simple.  I brushed some canola oil over the chickens and then sprinkled it with a little seasoning salt and lemon pepper.  Other times I have done my barbecue rub.

In the bottom of your barbeque place the hot briquettes on to one side and then a large foil roasting pan (I buy mine at the Dollar Tree) on the other side.  Fill the pan with water.   Put the grill on and then place your chicken on a roasting rack and set it directly on the grill over the water pan. I have a spray bottle with apple juice that I use to baste the chicken about ever 30-40 minutes.   About halfway through cooking and when the chicken is a great brown color on top I wrapped the chicken in foil and cooked until done.   When your chicken is fully cooked bring it inside and let rest for 20-30 minutes before slicing to keep the juices in.  A little piece of the skin came off before taking the picture, but it was a fantastic and juicy chicken.

We have cooked our Thanksgiving turkey this way and I don't think we will ever go back to oven roasting it.

Thanks for reading, and get out there and get cooking!