Polynesian Buffet Chicken Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Butter1⁄2 Cup (8 tbs)
 Frying chicken3 Pound, cut into pieces
 All purpose flour/Self-rising flour1⁄2 Cup (8 tbs) (Pillsbury's Best)
 Salt2 Teaspoon
 Paprika1 Teaspoon
 Cinnamon1 Teaspoon
 Ginger1⁄2 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Egg1
 Canned sliced pineapple8 1⁄2 Ounce, drained, reserve liquid
 Flaked coconut1 1⁄3 Cup (21.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5006 Calories from Fat 3327

% Daily Value*

Total Fat 377 g579.3%

Saturated Fat 183.7 g918.5%

Trans Fat 0 g

Cholesterol 1473.9 mg491.3%

Sodium 4977.2 mg207.4%

Total Carbohydrates 131 g43.5%

Dietary Fiber 27.3 g109.2%

Sugars 53.3 g

Protein 276 g551.5%

Vitamin A 152.3% Vitamin C 86.6%

Calcium 30.8% Iron 119.8%

*Based on a 2000 Calorie diet

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
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