Crispy Coconut Chicken with Mango Salsa
Elevate your dinner routine with this irresistible recipe for Crispy Coconut Chicken with Mango Salsa! Perfectly seasoned chicken breasts are coated in a crunchy, golden crust made from shredded coconut and panko breadcrumbs, then pan-fried to crispy perfection. The dish is crowned with a vibrant, tropical mango salsa bursting with juicy mango, sweet red bell pepper, zesty lime juice, and a kick of jalapeño heat. Ready in just 40 minutes, this meal strikes the perfect balance of sweet, savory, and spicy flavors. It's an easy, crowd-pleasing option for weeknights or special occasions, and pairs beautifully with steamed rice or a crisp green salad. Whether you're chasing tropical vibes or just craving something different, this recipe is sure to delight everyone at the table!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 1.5 cups unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 0.5 cup vegetable oil
- 1 large ripe mango
- 1 medium red bell pepper
- 0.25 cup red onion
- 0.25 cup cilantro leaves
- 2 tablespoons lime juice
- 1 small jalapeño pepper
- 1 teaspoon honey
Instructions
Prepare the chicken: Slice each chicken breast in half horizontally to create thinner filets. Pat them dry with paper towels.
Set up a breading station: In the first shallow bowl, combine the flour, salt, and black pepper. In the second bowl, beat the eggs. In the third bowl, mix the shredded coconut and panko breadcrumbs.
Bread the chicken: Dip each chicken piece into the flour mixture, shaking off any excess, then into the egg, and finally into the coconut-panko mixture, pressing to adhere.
Heat the oil: In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
Cook the chicken: Fry the chicken in batches for 3-4 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate to drain excess oil.
Make the mango salsa: Peel and dice the mango into small cubes. Dice the red bell pepper, red onion, and jalapeño (seeds removed for less heat). Chop the cilantro leaves. Combine everything in a bowl, then add lime juice and honey. Mix well and adjust seasoning, if needed.
Serve: Plate the crispy coconut chicken and top with a generous spoonful of mango salsa. Garnish with extra cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3453 mg | 150% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 68.7 g | ||
| Protein | 262.9 g | 526% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 305 mg | 23% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4027 mg | 86% | |
*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.
