Crispy Coconut Chicken with Fresh Mango Salsa
A delightful dish that combines crispy coconut chicken with refreshing mango salsa, perfect for summer dining.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Tropical
- Diet: Gluten-Free Option
Ingredients
Scale
- 4 chicken cutlets
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1 cup shredded coconut
- 1 medium mango, diced
- 1/4 cup red onion, diced
- 1 small red chili, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Vegetable or coconut oil for frying
Instructions
- Create the Salsa: In a medium bowl, combine diced mango, red onion, sliced red chili, and chopped cilantro. Add lime juice and salt, then toss and set aside.
- Prepare the Coating Stations: Set up three shallow bowls with flour mixture, beaten eggs, and coconut-Panko mixture.
- Prep the Chicken: Pat chicken cutlets dry with paper towels.
- Dredge the Chicken: Coat each cutlet in flour, dip in eggs, and press into coconut-Panko mixture.
- Fry to Perfection: Heat oil in a skillet and fry each cutlet for 3-4 minutes on each side until golden brown. Drain on a wire rack.
- Slice and Serve: Slice cooked chicken into strips and place on a serving plate.
- Assemble with Salsa: Spoon mango salsa over the chicken and garnish with extra cilantro and red chili. Serve hot.
Notes
For added crunch, mix cornstarch with the flour. Feel free to substitute chicken with pork or tofu. Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 14g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 180mg
Find it online: https://pennykitchenz.com/crispy-coconut-chicken-mango-salsa/