Polynesian Buffet Chicken

Polynesian Buffet Chicken

A Recipe from …from the 17th annual Bake-Off The Pillsbury Busy Lady Bake-Off Recipes (1966)

About the Recipe

I love a good chicken recipe, and this one is definitely a winner. I actually cut this recipe in half, which was more than enough for my husband and I for dinner and leftovers. Even halving the recipe though there was way too much batter for my 4+ lbs. of chicken thighs.

That said, it was a crunchy, delicious recipe with a lovely seasoning balance. I’ll definitely make it again.

For more recipes in the Pillsbury Challenge, click here!

About the book

It’s 1966 and America has launched into Hawaii MANIA! There are at least 6 of the recipes in this book of only 100 that are Hawaii’n / Polynesian / tropical island themed. The rise of Elvis’s tropical movies surely had something to do with it.

This book is also notable for the launch of the bundt pan with the prize winning Tunnel of Fudge cake. Which, while I would have loved to make it required an ingredient that’s fairly difficult to find in my local stores. I’ll keep it on the back burner for now, but if you’re a nerd about kitchen history like I am read more about the cake and the bundt pan here.

About the glassware

Once again, I love a chance to get out my Corelle Butterfly Gold platter. It seemed like the right color combo for this tropical dish.

The Recipe!

Ingredients:

2 broiler-fryer chickens, cut into serving pieces
1 cup flour
1-2 t salt
1 t pepper
1-2 t paprika
1-2 t cinnamon
1-2 t ginger
1-2 t nutmeg
16 oz. can crushed pineapple, undrained
1 egg
2 c shredded coconut
1/2 c butter, melted
8 oz can pineapple slices, cut into quarters

Directions:

Line two 13×9 baking pans with foil; brush with butter; Wash and drain chicken; sprinkle generously with salt.

In mixing bowl, combine flour, salt, pepper, paprika, cinnamon, ginger, nutmeg, crushed pineapple and egg; beat until well blended. Dip chicken pieces in batter. Place in pan. Sprinkle with coconut; drizzle with melted butter.

Bake at 350*F for 40 minutes. Remove from oven; top with pineapple quarters. Bake 40 minutes longer. If chicken browns too rapidly, cover with foil.

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