Coconut Chicken Fingers With 30 Minute Mango Chutney Recipes

COCONUT CHICKEN FINGERS WITH 30 MINUTE MANGO CHUTNEY

Steps:

• Start the chutney. Place ginger into mini chopper and pulse until finely minced. Add mango pieces, jalapeno, and half of the vinegar. Pulse until finely chopped, but not pureed.
• Pour into heavy bottomed saucepan and add the remaining chutney ingredients. Bring to boil, then reduce to medium heat. Stir often to prevent sticking. Cook until thickened, approx 23 minutes.
• While the chutney is cooking cut chicken breasts into fingers, 4-5 per breast depending on size.
• Make batter. Mix flour, salt, ground ginger, black pepper, water, & lemon juice in large bowl. (The batter will be thin, thinner than pancake batter.) Add chicken fingers & let rest.
• Mix breading. (I lightly pulse the coconut to a smaller size.) Mix the coconut & breadcrumbs. Set aside.
• Fill pan with oil to ½" depth or heat deep fryer. Heat oil.
• Take wet, batter coated chicken fingers and roll in the coconut mixture, pressing lightly to ensure the coating sticks. Drop into hot oil, not crowding the fingers in the pan. Fry until golden & turn with tongs. Complete frying until all sides are golden. Drain on paper towels.
• Serve with a ramekin of the mango chutney for dipping.

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
• In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
• For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
• Serve the chicken with the dipping sauce.

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
• Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
• For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
• To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

COCONUT CHICKEN STRIPS WITH CREAMY MANGO CHUTNEY

Steps:

• For Creamy Mango Chutney:.
• Place all ingredients in a blender and blend until smooth. Pour into a bowl and refrigerate 4-6 hours. Sweeten with additional sugar or honey to taste, if desired.
• For Coconut Chicken Strips:.
• Preheat oven to 400 degrees.
• Mix coconut, flour and salt in a bowl.
• Beat egg in a separate bowl.
• Dip chicken strips in egg, then coat in coconut mixture.
• Place on a very lightly greased shallow baking pan.
• Drizzle evenly with the melted butter.
• Bake for 25 minutes, turning once, until browned and cooked through.
• Serve with creamy mango chutney.

COCONUT-CRUSTED CHICKEN FINGERS

Steps:

• Cut chicken breast into 2 1/2 in strips.
• Combine tempura batter mix and beer.
• pour into shallow dish and set aside.
• Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.
• Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden.
• Drain on paper towels.

COCONUT CHICKEN FINGERS

Steps:

• 1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
• 2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.
• 3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml) of the mixture.
• 4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C).
• 5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
• Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.