Coconut Chicken Strips with Creamy Mango Chutney
Transform your weeknight dinner into a tropical escape with these irresistible Coconut Chicken Strips with Creamy Mango Chutney! Tender chicken breast strips are coated in a golden, crunchy blend of breadcrumbs and sweetened coconut, fried to perfection for a satisfying bite packed with texture. Paired with a luscious mango chutney made from ripe mangoes, tangy Greek yogurt, a hint of lime, and a touch of honey, this dish effortlessly balances sweet and savory flavors. Ready in just 40 minutes, this recipe is perfect for a family meal or a crowd-pleasing appetizer. Serve them hot with the creamy chutney for dipping, and watch as every bite transports your taste buds to paradise! Keywords: coconut chicken strips, mango chutney, tropical chicken recipe, sweet and savory chicken, crispy chicken strips recipe.
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Recipe Information
Ingredients
- 3 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 2 pieces Eggs
- 2 tablespoons Water
- 0.75 cups Breadcrumbs
- 1 cups Shredded sweetened coconut
- 1 cups Vegetable oil
- 1 piece Ripe mango
- 0.5 cups Plain Greek yogurt
- 2 tablespoons Honey
- 1 tablespoon Lime juice
- 0.25 teaspoons Ground cumin
- 0.25 teaspoons Salt
Instructions
Cut the chicken breasts into thin strips, approximately 1 inch wide.
In a shallow bowl, mix the all-purpose flour, 1 teaspoon of salt, black pepper, and garlic powder.
In a separate shallow bowl, whisk together the eggs and 2 tablespoons of water.
In a third shallow bowl, combine the breadcrumbs and shredded sweetened coconut.
Dredge each chicken strip first in the flour mixture, shaking off any excess, then dip it into the egg mixture, and finally coat it in the breadcrumb and coconut mixture. Press gently to ensure the coating sticks.
Heat the vegetable oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C).
Fry the chicken strips in batches, 3-4 minutes per side, until golden brown and fully cooked. Remove them from the pan and place them on a paper towel-lined plate to drain excess oil.
Peel and dice the ripe mango and transfer it to a blender or food processor.
Add the Greek yogurt, honey, lime juice, ground cumin, and 0.25 teaspoons of salt to the blender. Blend until smooth and creamy.
Serve the coconut chicken strips hot with the creamy mango chutney on the side for dipping.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 23.7 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 551 mg | 12% | |
*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.
