The Best Crispy Fried Coconut Chicken with Mango Salsa 🍗🥥🥭
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Coconut Chicken
1 lb (450g) chicken breast, cut into strips
1 cup all-purpose flour
2 eggs, beaten
1 cup shredded coconut
1/2 cup breadcrumbs
1 teaspoon garlic powder
Salt and pepper, to taste
Oil for frying
For the Mango Salsa
1 ripe mango, diced
1/2 red onion, finely chopped
1 jalapeño, seeded and minced (optional)
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Salt, to taste
Instructions
Prepare the Mango Salsa
Mix Ingredients: In a bowl, combine diced mango, red onion, jalapeño, lime juice, cilantro, and salt. Mix well and set aside to let the flavors meld.
Prepare the Coconut Chicken
Set Up Breading Station: In three separate bowls, place flour (seasoned with salt and pepper), beaten eggs, and a mixture of shredded coconut and breadcrumbs.
Bread the Chicken: Dip each chicken strip first in the flour, then in the egg, and finally in the coconut-breadcrumb mixture, pressing gently to adhere.
Fry the Chicken
Heat Oil: In a large skillet, heat oil over medium-high heat.
Fry Chicken: Working in batches, add the breaded chicken strips to the skillet. Fry for about 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Serve
Plate the Dish: Serve the crispy fried coconut chicken hot, topped with mango salsa.
Tips and Variations
Add Spice: Adjust the jalapeño in the salsa for more heat.
Serve with Dipping Sauce: Pair with sweet chili sauce for extra flavor.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Crispy Fried Coconut Chicken with Mango Salsa – a delightful and tropical dish! 🍽️