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Polynesian Buffet Chicken

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Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Frying chicken 3 Pound, cut into pieces
  All purpose flour/Self-rising flour 1⁄2 Cup (8 tbs) (Pillsbury's Best)
  Salt 2 Teaspoon
  Paprika 1 Teaspoon
  Cinnamon 1 Teaspoon
  Ginger 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Egg 1
  Canned sliced pineapple 8 1⁄2 Ounce, drained, reserve liquid
  Flaked coconut 1 1⁄3 Cup (21.33 tbs)
Directions

Melt butter in 13x9-inch baking pan.
Wash and dry chicken.
Combine flour, salt, paprika, cinnamon, ginger and nutmeg in mixing bowl.
Add egg and liquid from pineapple slices; beat until well blended.
Dip chicken pieces in batter; shake off excess batter; roll skin side in coconut.
Dip skin side of chicken in butter; place skin side up in pan.
Bake at 350° for 40 minutes.
Top with pineapple which has been cut in quarters.
Bake 20 to 30 minutes longer until chicken is tender

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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