Caribbean Coconut Chicken Bites With Mango Cream
The mango cream is key to these, so don't forget to dunk them! be careful not to cut the pieces too large, it is raw chicken and must be cooked through, so if you cut them to large the coating will burn.
Steps
Mango cream:.
Place the mango in a mini food processor and pulse till it is a pulp.
Scrape all of this into a bowl adding the sour cream , sugar , and extract.
Mix well and set aside.
Do not refrigerate this , it is best served at room temperature.
For chicken -- in a bowl place 1 cup plus 2 t flour and set aside.
In another bowl place the remaining flour , sugar , and salt.
Stir milk and extracts into this.
The mixture should resemble a thin pancake batter.
Set this aside.
Place the bread slices in a food processor and pulse till you have fine crumbs , measure out approx 1-1 / 2 cups.
Place these on a pie pan and place in a 350f oven till lightly toasted and dried out.
Mix toasted bread crumbs in a third bowl with the coconut.
Preheat a deep fryer with oil according to the directions of the fryer.
Place a cooling rack on a large cookie sheet and cover the rack with paper towels.
Now one at a time drag each chicken bite through the pan with just flour , then using a sl.
Ingredients
boneless skinless chicken, flour, sugar, salt, milk, rum extract, coconut extract, white bread, flaked coconut, oil, mango, sour cream