Polynesian Buffet Chicken Recipe
Ingredients
| 1/2 cup butter 2 1/2 to 3 pound frying chicken, cut into pieces | ||
| 1/2 cup Pillsbury's Best All Purpose or Self-Rising Flour | ||
| Salt | 2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Egg | 1 | |
| 8 1/2 ounce can sliced pineapple, drained,reserve liquid | ||
| Flaked coconut | 1 1/3 Cup (16 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
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
Chef
