Coconut Chicken Fingers with 30 Minute Mango Chutney
Elevate your snack game with these irresistible Coconut Chicken Fingers paired with a luscious 30-Minute Mango Chutney. This tropical twist on a classic comfort food features golden, crispy chicken tenders coated with a flavorful blend of shredded coconut and panko breadcrumbs. Perfectly seasoned and pan-fried to crunchy perfection, these chicken fingers pair wonderfully with the homemade mango chutney—a tangy-sweet medley of ripe mangoes, aromatic spices, and a hint of chili heat. Ready in under an hour, this recipe is ideal for weeknight meals, family gatherings, or as a showstopping appetizer. Serve warm and let the bold flavors transport you to a sunny island getaway! Keywords: Coconut Chicken Fingers, Mango Chutney, Quick Dinner Recipe, Tropical Appetizer, Easy Chicken Recipe.
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Recipe Information
Ingredients
- 500 g Chicken tenders
- 60 g All-purpose flour
- 2 large Eggs
- 120 g Unsweetened shredded coconut
- 60 g Panko breadcrumbs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 120 ml Vegetable oil
- 2 medium Ripe mangoes, peeled and diced
- 1 small Red onion, finely chopped
- 1 tsp Fresh ginger, grated
- 2 cloves Garlic cloves, minced
- 0.5 tsp Red chili flakes
- 60 ml Apple cider vinegar
- 60 g Brown sugar
- 0.25 tsp Ground cinnamon
- 0.25 tsp Ground cumin
- 120 ml Water
Instructions
Start by making the mango chutney. In a medium saucepan, combine diced mangoes, chopped red onion, grated ginger, minced garlic, red chili flakes, apple cider vinegar, brown sugar, ground cinnamon, ground cumin, and water.
Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the mangoes break down and the chutney thickens. Stir occasionally to prevent it from sticking. Remove from heat and let it cool.
While the chutney simmers, prepare the chicken fingers. Place the chicken tenders on a cutting board and pat them dry with paper towels.
Set up a breading station with three shallow bowls: one with flour mixed with salt, pepper, and paprika; the second with beaten eggs; and the third with shredded coconut and panko breadcrumbs combined.
Dredge each chicken tender in the flour mixture, shaking off any excess. Then dip it into the beaten eggs, and finally coat it in the coconut-panko mixture, pressing gently to adhere.
Heat vegetable oil in a large skillet over medium heat. Once hot, fry the chicken fingers in batches, cooking for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
Serve the warm coconut chicken fingers with the mango chutney on the side for dipping. Enjoy!
Nutrition Facts
Calories |
4475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.9 g | 367% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 6000 mg | 261% | |
| Total Carbohydrate | 368.7 g | 134% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 171.2 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 372 mg | 29% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3580 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
