Crispy Coconut Chicken With Mango Salsa

READY IN: 30mins
Recipe by LilPinkieJ

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.

Top Review by Lynne the Pirate Queen

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!

Ingredients Nutrition


  1. Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
  2. Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
  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. 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. Top each breast with mango salsa.

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