Baked Coconut Chicken Tenders With Mango Chutney Dipping Sauce Recipes

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COCONUT CHICKEN TENDERS WITH CREAMY MANGO CHUTNEY



Coconut Chicken Tenders with Creamy Mango Chutney image

Bring a little bit of sweetness to the dinner table with these easy Coconut Chicken Tenders, served with a creamy mango chutney.

Provided by Deborah Harroun

Categories     Main Dish

Time 40m

Number Of Ingredients 8

1/4 cup all-purpose flour
1 egg
1/2 cup sweetened coconut
3/4 cup plain panko crispy bread crumbs
Salt and pepper
1 1/4 lbs chicken tenders
3/4 cup prepared mango chutney
6 tablespoons sour cream

Steps:

  • Heat oven to 375°. Place a cooling rack on top of a baking sheet. Spray with nonstick cooking spray; set aside.
  • Place the flour in a shallow bowl or dish. In a second dish, lightly whisk the egg.
  • Chop the coconut until it is about the same size as the panko bread crumbs. In a third dish, combine the coconut and panko and season with salt and pepper.
  • Working with one chicken tender at a time, dip in the flour to coat, shaking off excess, then dip into the egg. Dip into the coconut/panko mixture, pressing the mixture into the chicken tender if needed. Transfer to the cooling rack. Repeat with the remaining chicken tenders.
  • Spray the tops of the tenders lightly with cooking spray. Bake for 20-25 minutes, or until cooked through.
  • Meanwhile, combine the mango chutney and sour cream. Serve alongside the chicken tenders.

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE



Oven Fried Coconut Chicken with Mango Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Olive oil cooking spray, for the wire rack and chicken
1/2 cup coconut flour
2 large eggs
1/2 cup light coconut milk
1 1/2 cups whole wheat panko crumbs
1 cup shredded unsweetened coconut, preferably Bob's Red Mill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, small dice
Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar

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.

COCONUT CHICKEN FINGERS WITH 30 MINUTE MANGO CHUTNEY



Coconut Chicken Fingers With 30 Minute Mango Chutney image

My idea for this dish was to prepare a chutney that didn't take hours. This one is quick, easy, and the flavor adds to the coconut chicken with a tangy sweetness. You will end up with approx 1 cup of chutney. The batter was adapted from one I use for coconut shrimp. I prefer using a wet batter method for coconut breaded items. This recipe was created for RSC #8.

Provided by Susie D

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

4 boneless chicken breasts
oil (for frying)
1 mango, peeled & cut into chunks
1 tablespoon fresh ginger
1 large jalapeno, seeded
1/2 cup vinegar, divided
1/4 cup golden raisin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper (to taste)
1/8 teaspoon nutmeg
1/4 teaspoon turmeric
1/2 cup sugar
1/2 teaspoon salt
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1/2 cup water
1 tablespoon lemon juice
1 cup dried coconut
1 cup breadcrumbs, unseasoned

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.

Nutrition Facts : Calories 714.9, Fat 23.7, SaturatedFat 11.7, Cholesterol 92.8, Sodium 935.8, Carbohydrate 88.5, Fiber 4.7, Sugar 53.9, Protein 37.2

BAKED COCONUT CHICKEN



Baked Coconut Chicken image

Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.

Provided by katz

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 4h

Yield 6

Number Of Ingredients 7

1 ½ pounds chicken breast tenders
1 (13.5 ounce) can coconut milk
½ cup plain breadcrumbs
15 gingersnap cookies, crushed
¼ cup shredded coconut
1 egg, beaten
1 tablespoon butter, cut into small pieces

Steps:

  • Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
  • Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 20.8 g, Cholesterol 100.7 mg, Fat 24.8 g, Fiber 2 g, Protein 28.1 g, SaturatedFat 17.3 g, Sodium 216.3 mg, Sugar 6.6 g

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