Coconut Crunch Chicken Strips With Honey Mango Sauce (Pinspired)

Original post can be found here: http://thecozyapron.com/a-cozy-appetizer-coconut-crunch-chicken-strips-and-letting-love-be-the-inspiring-guide/

I’ve been trying to utilize Pinterest more often, and I was “Pinspired” to try this recipe for dinner tonight–Coconut Crunch Chicken Strips With Honey-Mango Sauce.

The original recipe calls for about 6-8 cups of vegetable oil in a medium sized pan, heated to 350 degrees. When I looked at the comments at the bottom of the original post, I saw that someone used coconut oil in place of the vegetable oil, and I just had to try it. Tossed a few scoops into the pan, and turned up the heat.

(A local, Mennonite run, bulk foods store had tubs of coconut oil on clearance some time ago. I think we must have three or four of these babies on our pantry shelves.)

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(Now, for my family, I doubled the recipe, so if the pics look off to you as far as the amounts go, don’t worry. I am including the original recommendations, not the doubled version.)

Take two boneless chicken breasts and slice into bite sized strips. In a mixing bowl, combine strips with a good dash of curry powder and cayenne pepper, along with salt and pepper to taste.

(Mama loves curry powder.)

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While the oil is heating, start an assembly line for your breading. In one bowl, put a cup or so of flour, another dash of curry powder and cayenne pepper, plus more salt and pepper. In another bowl, you will need two beaten eggs. In the last bowl, you need two cups of shredded coconut.

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Dredge strips in flour, then eggs, and finally coconut. Then add in batches of four or five to the hot oil. The original recipe says that it should take 1 1/2 to 2 minutes per strip, but our batches took easily 5-6 minutes each. Keep the food thermometer handy!

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You can lay the fried strips wherever you prefer, plate, dish, whatever.

Serve with Honey Mango Dipping Sauce.

1/2 cup mango chunks

1/2 cup mayonnaise

Dash of fresh cilantro

A couple tablespoons of honey

A few drops of sriracha chili sauce, to desired taste

A pinch of curry powder

A few tablespoons fresh lemon juice

Add to blender or food processor, and then process until smooth.

(Ignore the vinegar and dry goods in my pic. You will learn quickly with me that what you see is what you get. I don’t put on a show. You see things as they are, as they happen, good or bad, and the only room I had to take the pic was in front of some other foods.)

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MY NOTES: The frying took WAYYYY longer than what the original recipe stated, at least for me. I think I might try baking them next time. However, the finished product was tasty and a bit tropical, and definitely great for a summer evening!

 

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