Coconut Chicken Fingers with Mango Rum Salsa

Elevate your appetizer game with these irresistible Coconut Chicken Fingers paired with a refreshing Mango Rum Salsa. Perfectly seasoned chicken strips are coated in a crispy blend of panko breadcrumbs and unsweetened shredded coconut, then fried to golden perfection. This tropical-inspired dish is complemented by a vibrant salsa made with juicy ripe mango, zesty lime juice, a kick of jalapeño, and a splash of dark rum for a sweet, tangy, and mildly spiced twist. Quick to prepare and bursting with flavor, this recipe is ideal for weeknight dinners, parties, or any occasion that calls for a touch of the tropics. Serve these crispy chicken fingers with the salsa as a dip or topping, and watch them disappear in no time!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup all-purpose flour
• 2 large eggs
• 2 tablespoons water
• 1 cup unsweetened shredded coconut
• 0.5 cup panko breadcrumbs
• 0.5 cup vegetable oil
• 1 large ripe mango
• 0.25 cup red onion
• 2 tablespoons fresh cilantro
• 2 tablespoons lime juice
• 1.5 tablespoons dark rum
• 1 teaspoon honey
• 0.5 piece jalapeño

Directions

Step 1

Slice the chicken breasts into strips approximately 1 inch wide.

Step 2

Season the chicken strips with salt and black pepper.

Step 3

Prepare a breading station with three bowls: one with flour, one with beaten eggs mixed with water, and one with shredded coconut and panko breadcrumbs combined.

Step 4

Dredge each chicken strip in the flour, dip it in the egg mixture, and coat it thoroughly with the coconut-panko mixture.

Step 5

Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, fry the chicken strips in batches for 3-5 minutes per side, or until golden brown and cooked through.

Step 6

Transfer the cooked chicken fingers to a plate lined with paper towels to drain excess oil.

Step 7

For the salsa, peel and dice the mango into small cubes.

Step 8

Finely chop the red onion, fresh cilantro, and jalapeño (remove seeds for less heat).

Step 9

In a medium bowl, combine the mango, red onion, cilantro, lime juice, dark rum, honey, and jalapeño. Stir well to combine.

Step 10

Serve the coconut chicken fingers alongside the mango rum salsa for dipping or as a topping. Enjoy!

Nutrition Facts

Serving size	(1119.1g)

Amount per serving	% Daily Value*
Calories	2553.0

Total Fat 179.6g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 68.4g
Cholesterol 578.4mg	0%
Sodium 3507.7mg	0%
Total Carbohydrate 149.7g	0%
Dietary Fiber 24.3g	0%
Total Sugars 59.4g
Protein 99.4g	0%

Vitamin D 82IU	0%
Calcium 190.4mg	0%
Iron 10.9mg	0%
Potassium 2097.0mg	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: 61.9%

Protein: 15.2%

Carbs: 22.9%