Crispy Coconut Chicken With Mango Salsa Recipe

Name: Crispy Coconut Chicken With Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mango Salsa; 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; Chicken; 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

Servings: persons

Mango Salsa
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
Chicken
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

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.

1084

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Mango Salsa, 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, and more.

Yes, Crispy Coconut Chicken With Mango Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Coconut Chicken With Mango Salsa

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