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    You are in: Home / Recipes / Crispy Coconut Chicken With Mango Salsa Recipe
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    Crispy Coconut Chicken With Mango Salsa

    Crispy Coconut Chicken With Mango Salsa. Photo by Chef floWer

    1/2 Photos of Crispy Coconut Chicken With Mango Salsa

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    LilPinkieJ's Note:

    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.

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    Units: US | Metric

    Mango Salsa



    1. 1
      Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
    2. 2
      Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
    3. 3
      Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
    4. 4
      Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). 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.
    5. 5
      Top each breast with mango salsa.

    Ratings & Reviews:

    • on April 06, 2009


      This was really nice, especially on this abnormally cold spring day in Chicago -- it gave us a little taste of sunshine! I had to make a few adjustments, based on availability: I used canned/drained pineapple, frozen/thawed mango, green bell pepper, sweetened coconut (but I then omitted the additional sugar to compensate), and canola oil instead of peanut. Even with these changes, we had a wonderful meal. I really liked how it all came together in terms of flavor. On their own, neither the salsa or the chicken were particularly great (to my tastes -- my roomie loved it all, even separately), but when the two combined on the tongue... WOW. I think that the next time I make this, I will follow the advice of Chef floWer and adjust the amount of the breading and make sure that I have the oil at a lower temperature, since I also had a lot of breading mixture left over and almost burnt the chicken (my error... I'm not used to "frying" chicken :P ). Thanks for sharing!

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    • on February 05, 2009


      This was such a great meal to make during summer. We have fresh mangos and pineapples at the moment, so the Mango Salsa was delicious. For the Crispy Coconut Chicken I would make two changes. 1 - I would halve the coconut and panko mixture (I had to throw half of it out). 2 - I would slice the chicken in half or use a tenderiser to pat out the thicker bits of the chicken. I found they took a little longer to cook and the coconut coating was almost burnt. I used normal eggs for Hubby and Little Miss (DD) but used egg substitute for myself. For the last ingredient on your list I wasn't sure what type to salsa I had to use so I used a tomato base and that worked well for us. The meal made a complete dinner with wonderful flavours. Thank you Jess4Freedom

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    Nutritional Facts for Crispy Coconut Chicken With Mango Salsa

    Serving Size: 1 (397 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1196.4
    Calories from Fat 830
    Total Fat 92.2 g
    Saturated Fat 51.0 g
    Cholesterol 138.9 mg
    Sodium 490.9 mg
    Total Carbohydrate 60.1 g
    Dietary Fiber 15.7 g
    Sugars 20.8 g
    Protein 40.0 g

    The following items or measurements are not included:

    mango salsa

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