Coconut Chicken Fingers With Mango Rum Salsa Recipes

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.

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.

Steps:

• Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.

Steps:

• Heat oven to 400°F.
• Beat egg in shallow dish. Combine coconut, flour and seasonings in separate shallow dish. Dip chicken strips, 1 at a time, in egg, then in coconut mixture, turning to evenly both sides of each strip.
• Place on rimmed baking sheet; drizzle with butter.
• Bake 25 min. or until chicken is browned and done, turning after 15 min.

Steps:

• Debone chicken breasts and cut the chicken breasts into strips; 3 or 4 depending on size of chicken breasts. set aside.
• Place chicken bones,yellow onion, celery, and carrots into a 6 quart stock pot with 10 cups of water and boil for about 1 hour hard. Drain off the broth into a large bowl;discard bones and vegetables. Set broth aside.
• Into a small mixing bowl place all the ingredients for the marinade, mix well and place in zip lock bag with the chicken fingers. Put in the refrigerator for 1 hour.
• Into a 4 quart sauce pan put 2 tablespoons butter the red onion, garlic, salt and peppers. Cook until onion is cooked but not brown. Add mango,papaya,Peppers, and tomatoes; stir well. Add lime zest and lime juice and all your dry spices. Add to this 1 cup of the chicken broth, mix well and reduce heat to a simmer. Pour in your rum slowly and carefully. Add your brown sugar and simmer slowly until it reduces to a sauce.
• Preheat your oven to 350°F.
• Drain the marinade off your chicken finger. Put your cornmeal in a bowl,the egg mixture in a bowl and your coconut in a bowl. Take the chicken fingers one at a time dip in cornmeal,the in the eggs,then roll in coconut. Place battered fingers in well sprayed baking dish and cook uncovered in your preheated oven for approximately 1 hour or until done. Checking occasionally to make sure coconut does not burn.
• Put your 4 cups chicken stock into a 6-quart sauce pan. Bring to a boil add your rice, stir well and cook on low heat, covered until done.

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400° for 25 minutes or until brown and cooked through, turning once.
• Make sauce by combining apricot preserves and dijon mustard.

Steps:

• Start the chutney. Place ginger into mini chopper and pulse until finely minced. Add mango pieces, jalapeno, and half of the vinegar. Pulse until finely chopped, but not pureed.
• Pour into heavy bottomed saucepan and add the remaining chutney ingredients. Bring to boil, then reduce to medium heat. Stir often to prevent sticking. Cook until thickened, approx 23 minutes.
• While the chutney is cooking cut chicken breasts into fingers, 4-5 per breast depending on size.
• Make batter. Mix flour, salt, ground ginger, black pepper, water, & lemon juice in large bowl. (The batter will be thin, thinner than pancake batter.) Add chicken fingers & let rest.
• Mix breading. (I lightly pulse the coconut to a smaller size.) Mix the coconut & breadcrumbs. Set aside.
• Fill pan with oil to ½" depth or heat deep fryer. Heat oil.
• Take wet, batter coated chicken fingers and roll in the coconut mixture, pressing lightly to ensure the coating sticks. Drop into hot oil, not crowding the fingers in the pan. Fry until golden & turn with tongs. Complete frying until all sides are golden. Drain on paper towels.
• Serve with a ramekin of the mango chutney for dipping.

Steps:

• Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
• Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
• Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
• Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
• Top each breast with mango salsa.

Steps:

• Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
• Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
• Whisk egg whites till frothy. Toss in chicken pieces till coated.
• Place coconut in a bowl and dip each piece of chicken to coat with coconut.
• Set aside.
• Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
• Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
• Drain cooked chicken on paper towels.
• Place chicken on a serving platter serve with Mango Rum Sauce.