Crispy Coconut Chicken With Mango Salsa - cooking recipe

Ingredients

Mango Salsa
1 1/2 cups fresh mango, finely diced (frozen is ok too)
1 1/2 cups fresh pineapple, finely diced
1/2 cup fresh cilantro, chopped
1/2 cup red pepper, diced
1/2 cup red onion, minced
1 teaspoon fresh lime juice
1 tablespoon light olive oil
Chicken
salt and pepper
6 boneless skinless chicken breasts
2 cups unsweetened coconut, shredded
2 cups panko breadcrumbs
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs, beaten
1 cup peanut oil
2 cups mango salsa

Preparation

Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
Top each breast with mango salsa.