Coconut Chicken Fingers with Mango Rum Salsa
Elevate your appetizer game with these irresistible Coconut Chicken Fingers paired with a refreshing Mango Rum Salsa. Perfectly seasoned chicken strips are coated in a crispy blend of panko breadcrumbs and unsweetened shredded coconut, then fried to golden perfection. This tropical-inspired dish is complemented by a vibrant salsa made with juicy ripe mango, zesty lime juice, a kick of jalapeño, and a splash of dark rum for a sweet, tangy, and mildly spiced twist. Quick to prepare and bursting with flavor, this recipe is ideal for weeknight dinners, parties, or any occasion that calls for a touch of the tropics. Serve these crispy chicken fingers with the salsa as a dip or topping, and watch them disappear in no time!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 cup unsweetened shredded coconut
- 0.5 cup panko breadcrumbs
- 0.5 cup vegetable oil
- 1 large ripe mango
- 0.25 cup red onion
- 2 tablespoons fresh cilantro
- 2 tablespoons lime juice
- 1.5 tablespoons dark rum
- 1 teaspoon honey
- 0.5 piece jalapeño
Instructions
Slice the chicken breasts into strips approximately 1 inch wide.
Season the chicken strips with salt and black pepper.
Prepare a breading station with three bowls: one with flour, one with beaten eggs mixed with water, and one with shredded coconut and panko breadcrumbs combined.
Dredge each chicken strip in the flour, dip it in the egg mixture, and coat it thoroughly with the coconut-panko mixture.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, fry the chicken strips in batches for 3-5 minutes per side, or until golden brown and cooked through.
Transfer the cooked chicken fingers to a plate lined with paper towels to drain excess oil.
For the salsa, peel and dice the mango into small cubes.
Finely chop the red onion, fresh cilantro, and jalapeño (remove seeds for less heat).
In a medium bowl, combine the mango, red onion, cilantro, lime juice, dark rum, honey, and jalapeño. Stir well to combine.
Serve the coconut chicken fingers alongside the mango rum salsa for dipping or as a topping. Enjoy!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.3 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 483 mg | 10% | |
*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.
