Crispy Coconut Chicken With Mango Salsa |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
2. Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
3. Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
4. 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.
5. Top each breast with mango salsa.
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