Best Coconut Chicken Fingers With Mango Rum Salsa Recipes

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CRISPY COCONUT CHICKEN WITH MANGO SALSA



Crispy Coconut Chicken With Mango Salsa image

Totally Tropical! I served this for our church at a Girls Night - Tropical Breeze event, which we held at a friend's house. We had the hot tub going and served this plus many other great dishes. Not your typical church lady luncheon! If you want, you can easily make this into a great appetizer. Cut the chicken into bite sized pieces before breading and serve with a bowl of salsa on the side. This works well with chicken thighs too, and those pieces are cheaper.

Provided by LilPinkieJ

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups fresh mango, finely diced (frozen is ok too)
1 1/2 cups fresh pineapple, finely diced
1/2 cup fresh cilantro, chopped
1/2 cup red pepper, diced
1/2 cup red onion, minced
1 teaspoon fresh lime juice
1 tablespoon light olive oil
salt and pepper
6 boneless skinless chicken breasts
2 cups unsweetened coconut, shredded
2 cups panko breadcrumbs
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs, beaten
1 cup peanut oil
2 cups mango salsa

Steps:

  • Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
  • Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
  • Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
  • Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
  • Top each breast with mango salsa.

COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE



Coconut Chicken With a Tropical Mango Rum Sauce image

I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.

Provided by Rita1652

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup cornstarch
1/2 teaspoon grated nutmeg
1/2 teaspoon black pepper
1/4 teaspoon salt
1 1/2-2 lbs chicken breasts, cut into strips
1/4 cup rum
2 large mangoes, peeled and diced
1/2 teaspoon grated nutmeg
1/2 teaspoon grated cinnamon
1/3 cup packed light brown sugar
1 large fresh lime juice, and zest or
1 large fresh lemon juice, and zest
1 teaspoon fresh grated ginger
1 teaspoon cornstarch
1/2 teaspoon scotch bonnet pepper (optional)
3 egg whites
2 1/2 cups grated coconut
oil, to fry

Steps:

  • Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
  • Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
  • Whisk egg whites till frothy. Toss in chicken pieces till coated.
  • Place coconut in a bowl and dip each piece of chicken to coat with coconut.
  • Set aside.
  • Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
  • Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
  • Drain cooked chicken on paper towels.
  • Place chicken on a serving platter serve with Mango Rum Sauce.

Nutrition Facts : Calories 952.6, Fat 51.2, SaturatedFat 35.4, Cholesterol 109, Sodium 322.7, Carbohydrate 78.1, Fiber 12.5, Sugar 49.8, Protein 43.7

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE



Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Olive oil cooking spray, for the rack and tenders
1/2 cup coconut flour
4 large eggs
1/4 cup coconut milk or 2 percent milk
Kosher salt and freshly ground black pepper
1 1/2 cups whole-wheat panko breadcrumbs
1 cup unsweetened shredded coconut
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, seeded and finely diced

Steps:

  • For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
  • In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
  • Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
  • For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
  • Serve the chicken with the dipping sauce.

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE



Oven Fried Coconut Chicken with Mango Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Olive oil cooking spray, for the wire rack and chicken
1/2 cup coconut flour
2 large eggs
1/2 cup light coconut milk
1 1/2 cups whole wheat panko crumbs
1 cup shredded unsweetened coconut, preferably Bob's Red Mill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, small dice
Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar

Steps:

  • For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
  • Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
  • Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
  • For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
  • To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

COCONUT CHICKEN FINGERS WITH 30 MINUTE MANGO CHUTNEY



Coconut Chicken Fingers With 30 Minute Mango Chutney image

My idea for this dish was to prepare a chutney that didn't take hours. This one is quick, easy, and the flavor adds to the coconut chicken with a tangy sweetness. You will end up with approx 1 cup of chutney. The batter was adapted from one I use for coconut shrimp. I prefer using a wet batter method for coconut breaded items. This recipe was created for RSC #8.

Provided by Susie D

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

4 boneless chicken breasts
oil (for frying)
1 mango, peeled & cut into chunks
1 tablespoon fresh ginger
1 large jalapeno, seeded
1/2 cup vinegar, divided
1/4 cup golden raisin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper (to taste)
1/8 teaspoon nutmeg
1/4 teaspoon turmeric
1/2 cup sugar
1/2 teaspoon salt
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1/2 cup water
1 tablespoon lemon juice
1 cup dried coconut
1 cup breadcrumbs, unseasoned

Steps:

  • Start the chutney. Place ginger into mini chopper and pulse until finely minced. Add mango pieces, jalapeno, and half of the vinegar. Pulse until finely chopped, but not pureed.
  • Pour into heavy bottomed saucepan and add the remaining chutney ingredients. Bring to boil, then reduce to medium heat. Stir often to prevent sticking. Cook until thickened, approx 23 minutes.
  • While the chutney is cooking cut chicken breasts into fingers, 4-5 per breast depending on size.
  • Make batter. Mix flour, salt, ground ginger, black pepper, water, & lemon juice in large bowl. (The batter will be thin, thinner than pancake batter.) Add chicken fingers & let rest.
  • Mix breading. (I lightly pulse the coconut to a smaller size.) Mix the coconut & breadcrumbs. Set aside.
  • Fill pan with oil to ½" depth or heat deep fryer. Heat oil.
  • Take wet, batter coated chicken fingers and roll in the coconut mixture, pressing lightly to ensure the coating sticks. Drop into hot oil, not crowding the fingers in the pan. Fry until golden & turn with tongs. Complete frying until all sides are golden. Drain on paper towels.
  • Serve with a ramekin of the mango chutney for dipping.

Nutrition Facts : Calories 714.9, Fat 23.7, SaturatedFat 11.7, Cholesterol 92.8, Sodium 935.8, Carbohydrate 88.5, Fiber 4.7, Sugar 53.9, Protein 37.2

COCONUT CHICKEN FINGERS



Coconut Chicken Fingers image

Try using multi-packs of yogurt, which provide an easily transportable serving of your favourite flavours and are perfect for measuring recipes.

Provided by Mary Jenny

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup flour
1/2 teaspoon salt
1 1/2 cups unsweetened medium desiccated coconut
1 cup great value vanilla 1 . 5% yogurt
2 tablespoons sriracha hot sauce
1 garlic clove, grated
1 teaspoon lime zest
4 chicken breasts, each cut lengthwise into four slices (about half-inch thick)
2 tablespoons chopped cilantro (optional)

Steps:

  • 1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
  • 2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.
  • 3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml) of the mixture.
  • 4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C).
  • 5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
  • Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.

Nutrition Facts : Calories 462.4, Fat 24.4, SaturatedFat 13.6, Cholesterol 100.8, Sodium 687.7, Carbohydrate 25.7, Fiber 3.4, Sugar 14.7, Protein 34.2

COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE



Coconut Chicken Fingers With Pina Colada Dipping Sauce image

Make and share this Coconut Chicken Fingers With Pina Colada Dipping Sauce recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 cup sweetened flaked coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breast halves, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter, melted
4 ounces liquid pina colada nonalcoholic drink mix
3 ounces sour cream
3 ounces crushed pineapple, drained

Steps:

  • Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
  • Dip chicken strips into egg, then coat with coconut mixture.
  • Place in shallow baking pan and drizzle with melted butter.
  • Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
  • To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.

Nutrition Facts : Calories 1155.7, Fat 67.6, SaturatedFat 42, Cholesterol 415.5, Sodium 1440.8, Carbohydrate 54.6, Fiber 3.4, Sugar 28, Protein 81.5

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