Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce
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Monday, May 12, 2014

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Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

Kelly Mike - Monday, May 12, 2014


Ingredients

  • 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
  • Pinch curry powder
  • Salt
  • Pepper
  • Pinch cayenne pepper
  • ½ cup flour
  • 2 eggs
  • 2 cups sweetened, shredded coconut
  • 1 tablespoon chives, finely minced
  • Creamy, Honey-Mango Dipping Sauce (recipe below)

Preparation

-Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips.

-Place the 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; toss the strips to coat them in the seasoning, and set them aside for a moment.

-Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat 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 plate to hold until all strips have been coated.

-To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 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 platter to drain, 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.

-Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.


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