Coconut Chicken Fingers With 30 Minute Mango Chutney

Jun 06, 2023June 6, 20230 1
Coconut Chicken Fingers With 30 Minute Mango Chutney - Delicious Finger Food!
in Appetizer

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
4
Calories
545
Sugar
35g
Fat
25g
If you're looking for a fun and flavorful appetizer for your next party or game day gathering, these coconut chicken fingers with mango chutney are sure to be a crowd-pleaser. These finger foods are perfect for dipping, and the sweet and tangy flavors of the chicken and mango chutney pair perfectly together. Not only do they taste great, but they are also packed with healthy ingredients like chicken, coconut, mango, ginger, and jalapeno, making them a great addition to any meal. These chicken fingers are easy to make and can be prepared in advance, making them a convenient option for entertaining.

Instructions

1.Preheat the oven to 375 degrees F (190 degrees C).
2.Place the chicken breasts between 2 pieces of plastic wrap and flatten them to an even thickness using a meat mallet.
3.In a small bowl, mix together the flour, salt, ground ginger, and black pepper.
4.In another small bowl, whisk together the water and lemon juice.
5.In a third bowl, mix together the dried coconut and breadcrumbs.
6.Dredge each chicken finger in the flour mixture, shaking off any excess.
7.Next, dip the chicken finger into the water and lemon mixture.
8.Finally, coat the chicken finger in the coconut-breadcrumb mixture, making sure it is well coated.
9.Heat the oil in a large skillet over medium-high heat.
10.Working in batches if necessary, add the chicken fingers to the skillet and fry until golden brown and cooked through, about 3 to 4 minutes per side.
11.Remove the chicken fingers from the skillet and transfer them to a baking sheet lined with parchment paper. Bake in the preheated oven for 7 to 10 minutes, until they are crispy and heated through.
12.While the chicken fingers are baking, prepare the mango chutney. In a blender or food processor, puree the mango, ginger, jalapeno, 1/4 cup vinegar, golden raisins, cinnamon, cayenne pepper, nutmeg, turmeric, sugar, 1/2 teaspoon salt, and remaining 1/4 cup vinegar until smooth.
13.Transfer the mixture to a small saucepan and bring to a boil over medium-high heat.
14.Reduce the heat and simmer for 20 to 25 minutes, stirring occasionally, until the chutney has thickened and reduced by about half.
15.Serve the chicken fingers hot with the mango chutney on the side for dipping.

PROS

Coconut chicken fingers are a delicious and unique twist on traditional chicken fingers.
The sweetness of the coconut pairs perfectly with the savory chicken, and the crispy coconut coating adds a great texture.

The mango chutney is a flavorful and tangy dipping sauce that complements the chicken fingers perfectly.

CONS

The coconut chicken fingers are deep-fried and coated in breadcrumbs, which makes them a bit higher in calories and fat than regular chicken fingers.
They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The chicken in this recipe is an excellent source of protein.
Coconut is rich in fiber, vitamins, minerals, and healthy fats.
Mangoes are a great source of vitamin C, vitamin A, and fiber.
Ginger has anti-inflammatory properties and can help with digestion.
Jalapenos contain capsaicin, which has been shown to have anti-cancer properties.
Cinnamon has been linked to improving blood sugar control.

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