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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Main Dish Fruit Poultry American Dinner Party Kid Friendly Nuts Chicken Dietary Californian Midwestern Coconut Tropical Fruit Meat Novelty Taste Mood Number Of Servings Presentation

Crispy Coconut Chicken With Mango Salsa

Totally tropical! I served this for our church at a girls night - tropical breeze event, which we held at a friend's house. We had the hot tub going and served this plus many other great dishes. Not your typical church lady luncheon! If you want, you can easily make this into a great appetizer. Cut the chicken into bite sized pieces before breading and serve with a bowl of salsa on the side. This works well with chicken thighs too, and those pieces are cheaper.

Steps

Toss first 7 ingredients together in a bowl.
Season with a little salt and pepper.
Place the coconut , bread crumbs , sugar , and salt in a medium bowl and stir to combine.
Place the eggs in a separate bowl.
To bread the chicken , dip the breasts in the egg , then coat well in the coconut mixture.
Heat the oil in a large skillet over medium-high heat.
Add 2 to 3 chicken breasts.
Fry chicken for a few minutes on one side , then turn and fry another 4-5 minutes until the meat is no longer pink.
Remove chicken from pan and pat with paper towels.
Top each breast with mango salsa.

Ingredients

fresh mango, fresh pineapple, fresh cilantro, red pepper, red onion, fresh lime juice, light olive oil, salt and pepper, boneless skinless chicken breasts, unsweetened coconut, panko breadcrumbs, sugar, salt, eggs, peanut oil, mango salsa