Coconut Chicken Fingers with Mango Salsa
Author: 
Recipe Type: Main Entree
Serves: 6
 
Ingredients
  • 4 (6-ounce) skinless, boneless chicken breast halves, cut into ½-inch-thick strips
  • ½ teaspoon salt
  • ¼ teaspoon ground red pepper
  • 1 cup rice flour
  • 1 cup lowfat buttermilk
  • 1 large egg
  • 1 tablespoon honey
  • 1½ cups unsweetened flaked coconut
  • 3 tablespoons canola oil
  • 1½ cups diced peeled mango (about 2)
  • 1½ cups diced seeded tomato
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno, diced, seeds and ribs removed
  • The juice of one small lime (about 2 tablespoons)
  • 1 teaspoon sugar
  • ¼ teaspoon salt
Instructions
  1. For the salsa, Combine all ingredients in a medium bowl; toss gently. Cover and chill until ready for use.
  2. Sprinkle chicken with salt and pepper.
  3. Place flour in a shallow dish.
  4. Combine buttermilk, honey, and egg in a shallow dish, stirring well.
  5. Place coconut in a shallow dish.
  6. Dredge chicken in flour; shake off excess.
  7. Dip chicken in egg mixture; dredge in coconut.
  8. Heat a large skillet over medium-high heat.
  9. Add oil to pan; swirl to coat.
  10. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with prepared salsa.
Nutrition Information
Serve Size: 5 ounce chicken, ½ cup salsa Calories: 335 Fat: 12.4 Carbs: 27.5 Fiber: 3.2 Protein: 29.4
Recipe by Honest Cooking at http://honestcooking.com/chicken-fingers-mango-salsa-recipe/