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Polynesian Buffet Chicken Recipe
|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)|
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
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