Ingredients
-
-
1 1/2
-
1 1/2
-
1/2
-
1/2
-
1/2
-
1
-
1
-
-
-
6
-
2
-
2
-
1
-
1/4
Directions
Crispy Coconut Chicken With Mango Salsa, 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 , This was really nice, especially on this abnormally cold spring day in Chicago — it gave us a little taste of sunshine! I had to make a few adjustments, based on availability: used canned/drained pineapple, frozen/thawed mango, green bell pepper, sweetened coconut (but I then omitted the additional sugar to compensate), and canola oil instead of peanut Even with these changes, we had a wonderful meal I really liked how it all came together in terms of flavor On their own, neither the salsa or the chicken were particularly great (to my tastes — my roomie loved it all, even separately), but when the two combined on the tongue WOW I think that the next time I make this, I will follow the advice of Chef floWer and adjust the amount of the breading and make sure that I have the oil at a lower temperature, since I also had a lot of breading mixture left over and almost burnt the chicken (my error I’m not used to frying chicken 😛 ) Thanks for sharing!, This was really nice, especially on this abnormally cold spring day in Chicago — it gave us a little taste of sunshine! I had to make a few adjustments, based on availability: used canned/drained pineapple, frozen/thawed mango, green bell pepper, sweetened coconut (but I then omitted the additional sugar to compensate), and canola oil instead of peanut Even with these changes, we had a wonderful meal I really liked how it all came together in terms of flavor On their own, neither the salsa or the chicken were particularly great (to my tastes — my roomie loved it all, even separately), but when the two combined on the tongue WOW I think that the next time I make this, I will follow the advice of Chef floWer and adjust the amount of the breading and make sure that I have the oil at a lower temperature, since I also had a lot of breading mixture left over and almost burnt the chicken (my error I’m not used to frying chicken 😛 ) Thanks for sharing!
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Steps
|
1
Done
|
Toss First 7 Ingredients Together in a Bowl. Season With a Little Salt and Pepper. |
|
2
Done
|
Place the Coconut, Bread Crumbs, Sugar, and Salt in a Medium Bowl and Stir to Combine. |
|
3
Done
|
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
Done
|
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
Done
|
Top Each Breast With Mango Salsa. |
