Polynesian Buffet Chicken
|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)|
|Canned sliced pineapple||8 1⁄2 Ounce, drained, reserve liquid|
|Flaked coconut||1 1⁄3 Cup (21.33 tbs)|
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