Baked Coconut Chicken Tenders with Strawberry Mango Salsa

I had to share this dish with you. I think you will love it as much as I did and want to whip it up this weekend!
I actually made this a couple of weeks ago and got so busy with life, that I totally spaced and forgot to post it here. My husband, Jay, was the one who actually asked me tonight if I ever featured it on HEA....God love him. He's the best.

With strawberries and mangoes looking so good right now at the market, this salsa is perfect for the season. 
I'm kind of a huge fan of fruit salsas. I love the combination of the sweet fruits with the onion, fresh herbs, and little kick of chili pepper. Tomorrow night, I am bringing a melon mint salsa over to a girlfriend's house to share. Did all my chopping tonight...can't wait to mix it all together tomorrow and see how pretty it looks. Alrighty, two tips to make your life easier:
  1. Do all your veggie and fruit chopping a day or two before - that makes throwing your salsa together super quick and easy.
  2. Marry a man who doesn't mind helping in the kitchen {or doesn't mind getting out when you need to be alone in there to work your magic}.
Thanks to Country Living Magazine for providing the delectable recipe....I love you guys. You all are right up my alley with your shabby chic, vintage-loving, full-of-flowers, country cottage, tasty treats and homemade lemonade ways. Inspired always. ♥ ♥ ♥

Baked Coconut Chicken Tenders with Strawberry Mango Salsa
Serves 4
Recipe adapted from Country Living Magazine
Olive oil cooking spray
3 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1/2 cup cornstarch
1 1/2 teaspoons garlic powder
2 large eggs, beaten slightly
1 cup sweetened flaked coconut
1 cup panko bread crumbs
1 1/2 teaspoons paprika
3/4 cup finely chopped strawberries
3/4 cup finely chopped mango
3 Tablespoons finely chopped shallot
2 Tablespoons chopped fresh cilantro
1 Tablespoon hot pepper jelly
1 Tablespoon fresh lime juice
Salt and pepper to taste

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

Cut chicken into 3/4-inch-thick strips. Season with salt and pepper. Stir together cornstarch and garlic in a shallow dish. Place eggs 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, 15 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 your favorite side dish. We like roasted asparagus!


  1. Looks awesome, I love fruit and meat. DBF not so much but he tries (and he's great at dishes!!)


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