Coconut Tenders with Strawberry-Mango Salsa



Vegetable cooking spray

3 boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

½ c. cornstarch

1½ tsp. garlic powder

2 large eggs

1 c. sweetened flaked coconut

1 c. panko bread crumbs (for grain free: try chick pea bread crumbs found at Whole Foods)

1 tsp. paprika

Lime wedges


¾ c. Finely chopped strawberries

¾ c. finely chopped mango

½ c. finely chopped shallot

2 tbsp. Chopped fresh cilantro

1 tbsp. fresh lime juice




Preheat oven to 425 degrees F. Set an oven-proof wire rack on a rimmed baking sheet and spray with cooking spray.

Cut chicken into 1/2- to 3/4-inch-thick strips. Season with salt and pepper. Stir together cornstarch and garlic in a shallow dish. Place egg in a second shallow dish. Stir together coconut, breadcrumbs, paprika, and 1/2 teaspoon each salt and pepper in a third shallow dish.

Working one piece at a time, dip chicken in cornstarch mixture, then in the egg mixture, then in coconut mixture, pressing gently to help adhere. Transfer to the greased rack. Spray chicken with cooking spray until well coated.

Bake until golden brown and cooked through, 10 to 20 minutes.

For the salsa, combine all ingredients in a bowl. Let stand 10 minutes before serving.

Serve the chicken with the salsa and lime wedges.

Don't want to turn the oven on?

Using a light oil like avocado and pan fry for 3-5 minutes on each side. It's still summer here and there ain't no way I'm turning on the oven :)

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