Coconut Chicken Fingers with 30 Minute Mango Chutney

Elevate your snack game with these irresistible Coconut Chicken Fingers paired with a luscious 30-Minute Mango Chutney. This tropical twist on a classic comfort food features golden, crispy chicken tenders coated with a flavorful blend of shredded coconut and panko breadcrumbs. Perfectly seasoned and pan-fried to crunchy perfection, these chicken fingers pair wonderfully with the homemade mango chutney—a tangy-sweet medley of ripe mangoes, aromatic spices, and a hint of chili heat. Ready in under an hour, this recipe is ideal for weeknight meals, family gatherings, or as a showstopping appetizer. Serve warm and let the bold flavors transport you to a sunny island getaway! Keywords: Coconut Chicken Fingers, Mango Chutney, Quick Dinner Recipe, Tropical Appetizer, Easy Chicken Recipe.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Chicken tenders
• 60 g All-purpose flour
• 2 large Eggs
• 120 g Unsweetened shredded coconut
• 60 g Panko breadcrumbs
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 tsp Paprika
• 120 ml Vegetable oil
• 2 medium Ripe mangoes, peeled and diced
• 1 small Red onion, finely chopped
• 1 tsp Fresh ginger, grated
• 2 cloves Garlic cloves, minced
• 0.5 tsp Red chili flakes
• 60 ml Apple cider vinegar
• 60 g Brown sugar
• 0.25 tsp Ground cinnamon
• 0.25 tsp Ground cumin
• 120 ml Water

Directions

Step 1

Start by making the mango chutney. In a medium saucepan, combine diced mangoes, chopped red onion, grated ginger, minced garlic, red chili flakes, apple cider vinegar, brown sugar, ground cinnamon, ground cumin, and water.

Step 2

Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the mangoes break down and the chutney thickens. Stir occasionally to prevent it from sticking. Remove from heat and let it cool.

Step 3

While the chutney simmers, prepare the chicken fingers. Place the chicken tenders on a cutting board and pat them dry with paper towels.

Step 4

Set up a breading station with three shallow bowls: one with flour mixed with salt, pepper, and paprika; the second with beaten eggs; and the third with shredded coconut and panko breadcrumbs combined.

Step 5

Dredge each chicken tender in the flour mixture, shaking off any excess. Then dip it into the beaten eggs, and finally coat it in the coconut-panko mixture, pressing gently to adhere.

Step 6

Heat vegetable oil in a large skillet over medium heat. Once hot, fry the chicken fingers in batches, cooking for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.

Step 7

Serve the warm coconut chicken fingers with the mango chutney on the side for dipping. Enjoy!

Nutrition Facts

Serving size	(1956.1g)

Amount per serving	% Daily Value*
Calories	4474.8

Total Fat 285.9g	0%
Saturated Fat 105.3g	0%
Polyunsaturated Fat 68.2g
Cholesterol 622mg	0%
Sodium 6000.0mg	0%
Total Carbohydrate 368.7g	0%
Dietary Fiber 42.1g	0%
Total Sugars 171.2g
Protein 143.8g	0%

Vitamin D 82IU	0%
Calcium 371.9mg	0%
Iron 19.0mg	0%
Potassium 3579.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 12.4%

Carbs: 31.9%