OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
- Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
- For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
- To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.
CREAMY CHUTNEY DIPPING SAUCE
This sauce is great for dipping with my Recipe #245645 or raw veggies and it's quick and easy to prepare. It will keep in the refrigerator up to two weeks.
Provided by GREG IN SAN DIEGO
Categories < 15 Mins
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Chill.
- Serve.
Nutrition Facts : Calories 123.3, Fat 10.2, SaturatedFat 1.7, Cholesterol 9, Sodium 262.7, Carbohydrate 8, Fiber 0.3, Sugar 2.4, Protein 0.7
CHUTNEY DIPPING SAUCE
Make and share this Chutney Dipping Sauce recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Pulse chutney and wine in blender or food processor until smooth.
Nutrition Facts : Calories 24.4, Sodium 1.5, Carbohydrate 0.8, Sugar 0.3
BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
- In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
- For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
- Serve the chicken with the dipping sauce.
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