Coconut Chicken Strips With Creamy Mango Chutney

READY IN: 45mins
Recipe by ChipotleChick

Created for Ready Set Cook 2006. A delicious take on a popular Caribbean-influenced appetizer! The Mango Chutney should be made 4-6 hours in advance. Cook times do not include the refrigeration time for the chutney.

Top Review by Susie D

I liked the option of baking offered in here in a field of fried coconut chicken contest recipes. However I found the strips not as crispy as I would have preferred. The mango chutney was interesting and added to the recipe. I liked the flavor, but I was left with over half of the sauce. I would definitely reduce the amounts next time. Good luck in the contest!!

Ingredients Nutrition


  1. For Creamy Mango Chutney:.
  2. 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.
  3. For Coconut Chicken Strips:.
  4. Preheat oven to 400 degrees.
  5. Mix coconut, flour and salt in a bowl.
  6. Beat egg in a separate bowl.
  7. Dip chicken strips in egg, then coat in coconut mixture.
  8. Place on a very lightly greased shallow baking pan.
  9. Drizzle evenly with the melted butter.
  10. Bake for 25 minutes, turning once, until browned and cooked through.
  11. Serve with creamy mango chutney.

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