Crispy coconut-breaded chicken fingers with mango dipping sauce
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you love Southeast Asian cuisine, with its fantastic combination of natural sweetness and savory flavors, you'll love these coconut-breaded chicken fingers, baked in the oven and as crispy as if they were deep-fried. To make these, you'll need tender strips of chicken breast. Dredge them in coconut flour, dip them in a coconut milk and egg mixture, and then roll them in a mixture of coconut and breadcrumbs. Grill the fingers until evenly browned on all sides. Serve with mango sauce as an appetizer or in a juicy salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken fingers
- 0.9 kg chicken fingers
- 0.5 cup coconut flour
- 2 large eggs
- 0.5 cups skim coconut milk
- 1.5 cups whole grain breadcrumbs
- 1 cup unsweetened coconut flakes
- 1 teaspoon coarse salt
- 0.5 tsp ground black pepper
- For serving: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1-2 tbsp apple cider vinegar
Dip sauce
- 1 tbsp. store-bought mango chutney
- 1/4 cup Greek yogurt
- 1 jalapeño pepper, finely diced
We recommend
Recipes with similar ingredients: chicken breasts, coconut milk, panko breadcrumbs, coconut flakes, chutney sauce, mango, yogurt
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Place a rack on a baking sheet and spray with cooking spray.
- For chicken fingers:
Prepare a breading area by placing three shallow bowls nearby. Place coconut flour in the first bowl, whisk together the eggs and coconut milk in the second bowl, and combine the breadcrumbs, coconut flakes, salt, and black pepper in the third bowl. - Pat the chicken dry and dredge it in the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure the chicken is completely coated. Finally, place the chicken in the breadcrumb mixture. Dredge, pressing firmly to coat. Place the chicken fingers on a wire rack. Spray with cooking spray. Bake until golden brown, 18 to 20 minutes. (See Note)
- For the dipping sauce: In a medium bowl, combine mango chutney, yogurt, and jalapeño.
To serve as a saladCombine the iceberg lettuce, carrots, tomatoes, and red cabbage in a bowl. Stir the apple cider vinegar into the mango sauce to make the dressing. Drizzle the dressing lightly over the salad. Top with the chicken fingers and serve.
Note
If the chicken is too light, place it under the broiler and broil in the oven for the last 2 minutes.
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