Tuesday, May 6, 2014

Coconut Crunch Chicken With A Creamy Honey And Mango Dipping Sauce

These amazing crunchy coconut crusted chicken strips are so good, they are coated in warm spices, dipped in seasoned flour and eggs, fried to perfection. That is delicious enough for me, then to bring these to an entire new yumminess you dip them into a Honey And Mango Dipping Sauce, and you are in for a meal that you will never forget. These are one of the best coated chicken strips that I have ever eaten. So put these on your menu for tomorrow night and enjoy!!!

 Vegetable oil for frying
 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced       
 length-wise in half, making a total of 8 strips per breast, or you can use chicken tenderloins 
 Pinch curry powder
 Pinch cayenne pepper
 ½ cup flour
 2 eggs
 2 cups sweetened, shredded coconut
 1 tablespoon chives, finely minced

 Honey-Mango Dipping Sauce  Note: See Recipe Below:

Directions For The Chicken:
1.Begin by filling a medium-large stockpot about half-way with the vegetable oil (about 6-7 cups and bring the temperature of the oil slowly up to 350 degrees and maintaining the temperature while you prepare the strips.
2.Place the prepared chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips and toss the strips to coat them in the seasoning, and set them aside. 
3.Set up a coating station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a shallow medium-sized bowl and whisk to combine, then place the eggs into another shallow medium-sized bowl and beat them, place the sweetened shredded coconut into another shallow medium-sized bowl, to start coating the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a foil lined cookie sheet until all strips have been coated.
4.To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 2-3 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined plate or cookie sheet to remove excess oil , and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.
5. Serve the strips hot, garnished with a sprinkle of the minced chives and on the side dip the strips into the Honey-Mango Dipping Sauce.
Honey-Mango Dipping Sauce Ingredients:
½ cup mayonnaise
½ cup ( 1 fresh mango) or frozen or mango chunks, thawed
2 tablespoons fresh cilantro leaves
1 tablespoon honey
Small pinch of curry powder
3-4 drops Sriracha sauce ( you can add more if you like it a bit more spicy)
½ teaspoon fresh lemon juice

Directions For The Dipping Sauce:
1. Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the refrigerator until ready to use. 

recipe from:http://thecozyapron.com/a-cozy-appetizer-coconut-crunch-chicken-strips-and-letting-love-be-the-inspiring-guide/

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