Crispy Coconut Chicken with Mango Salsa
Elevate your dinner routine with this irresistible recipe for Crispy Coconut Chicken with Mango Salsa! Perfectly seasoned chicken breasts are coated in a crunchy, golden crust made from shredded coconut and panko breadcrumbs, then pan-fried to crispy perfection. The dish is crowned with a vibrant, tropical mango salsa bursting with juicy mango, sweet red bell pepper, zesty lime juice, and a kick of jalapeño heat. Ready in just 40 minutes, this meal strikes the perfect balance of sweet, savory, and spicy flavors. It's an easy, crowd-pleasing option for weeknights or special occasions, and pairs beautifully with steamed rice or a crisp green salad. Whether you're chasing tropical vibes or just craving something different, this recipe is sure to delight everyone at the table!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 1.5 cups unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 0.5 cup vegetable oil
- 1 large ripe mango
- 1 medium red bell pepper
- 0.25 cup red onion
- 0.25 cup cilantro leaves
- 2 tablespoons lime juice
- 1 small jalapeño pepper
- 1 teaspoon honey
Directions
Step 1
Prepare the chicken: Slice each chicken breast in half horizontally to create thinner filets. Pat them dry with paper towels.
Step 2
Set up a breading station: In the first shallow bowl, combine the flour, salt, and black pepper. In the second bowl, beat the eggs. In the third bowl, mix the shredded coconut and panko breadcrumbs.
Step 3
Bread the chicken: Dip each chicken piece into the flour mixture, shaking off any excess, then into the egg, and finally into the coconut-panko mixture, pressing to adhere.
Step 4
Heat the oil: In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
Step 5
Cook the chicken: Fry the chicken in batches for 3-4 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate to drain excess oil.
Step 6
Make the mango salsa: Peel and dice the mango into small cubes. Dice the red bell pepper, red onion, and jalapeño (seeds removed for less heat). Chop the cilantro leaves. Combine everything in a bowl, then add lime juice and honey. Mix well and adjust seasoning, if needed.
Step 7
Serve: Plate the crispy coconut chicken and top with a generous spoonful of mango salsa. Garnish with extra cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1811.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3944.9 |
| Total Fat 225.1g | 0% |
| Saturated Fat 97.8g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 963.6mg | 0% |
| Sodium 3452.6mg | 0% |
| Total Carbohydrate 234.0g | 0% |
| Dietary Fiber 38.0g | 0% |
| Total Sugars 68.7g | |
| Protein 262.9g | 0% |
| Vitamin D 89.0IU | 0% |
| Calcium 305.3mg | 0% |
| Iron 22.8mg | 0% |
| Potassium 4027.1mg | 0% |
Source of Calories