Baked Coconut Chicken Tenders With Mango Chutney Dipping Sauce Recipes

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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



Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce image

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.

Olive oil cooking spray, for the rack and tenders
1/2 cup coconut flour
4 large eggs
1/4 cup coconut milk or 2 percent milk
Kosher salt and freshly ground black pepper
1 1/2 cups whole-wheat panko breadcrumbs
1 cup unsweetened shredded coconut
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, seeded and finely diced

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



Oven Fried Coconut Chicken with Mango Dipping Sauce image

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.

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

CRISPY FRIED COCONUT CHICKEN TENDERS

Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.

Provided by WMPROS

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14



Crispy Fried Coconut Chicken Tenders image

Steps:

  • Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
  • While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
  • Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
  • Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
  • Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
  • Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 20 g, Cholesterol 167.5 mg, Fat 45.7 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 16 g, Sodium 560.3 mg, Sugar 9.8 g

2 cups milk
2 tablespoons white vinegar
2 pounds chicken breast tenderloins
2 large eggs
2 tablespoons heavy cream
1 pinch salt and ground black pepper to taste
1 cup coconut
¾ cup almond flour
¼ cup all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon chili powder
½ cup coconut oil, or more as needed

COCONUT CHICKEN FINGERS WITH 30 MINUTE MANGO CHUTNEY

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



Coconut Chicken Fingers With 30 Minute Mango Chutney image

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

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

BAKED CHICKEN BREASTS WITH MANGO CHUTNEY SAUCE

Adapted from a Light Cooking Recipe. It's very simple, I serve with a green vegetable and basmati rice. Could easily be a dump chicken recipe although I havent tried.

Provided by abloom69

Categories     Lunch/Snacks

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6



Baked Chicken Breasts With Mango Chutney Sauce image

Steps:

  • Pre-heat oven to 375 degrees.
  • Combine chutney, yogurt, mustard, ginger and flour. Set aside.
  • Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
  • Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
  • Spoon any baking juices over top before serving.

3/4 cup mango chutney
3/4 cup plain yogurt (2% or 1% is)
2 1/2 tablespoons Dijon mustard
3 tablespoons fresh ginger, minced
1 1/2 tablespoons all-purpose flour
12 boneless skinless chicken breasts

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