Coconut Chicken Dippers with a Creamy Mango Chutney Recipe

Step by Step Method

Step 1

Chutney ... Add the chutney, yogurt, and red pepper flakes to a small bowl, and mix well. Cover and refrigerate until ready to use. This can be made the day ahead if needed. It will stay 1 week in the refrigerator.

Step 2

Chicken ... Remove the chicken from the refrigerator to take the chill off, season with 1/2 of the salt and 1/2 of the pepper on both sides. Then prepare the three (3) breading stations - 1) seasoned flour; 2) egg; and, 3) coconut macadamia nut breading. NOTE: You can buy chicken fingers already cut in the grocery store; but, you pay a premium. Just shop the sales and cut your own, when boneless skinless breasts go on sale.

Step 3

1) Add the flour, and the remaining salt and pepper to a pie plate or small pan and mix to combine 2) Mix the egg and honey together, add that to the second pan. 3) And, add the nuts to the food processor and pulse a few times until chopped. Then, add the panko and coconut, pulse another couple times until combined, and you will have a nice texture. Add that to the third pan.

Step 4

Chicken Fingers ... Dip the chicken into the flour (shaking off any extra), then into the egg; and, finish in coconut nut breading. Make sure to press the coating in; and, that all sides are coated. Transfer to a pan lined with parchment paper and let it rest a good 10 minutes before baking. This allows the coating to adhere to the chicken.

Step 5

Bake ... Trick #1. And this I really recommend - if you don't have it, don't worry; but, it really makes a difference. Line a sheet pan with parchment paper or foil; then, add a small baking or cooling rack to the pan. The chicken will bake on that vs directly on the sheet pan. The heat and air circulates around the piece of chicken, creating a crisp evenly browned chicken finger. Trick #2. Spray each side of the chicken with olive oil or a non-stick spray. I use an atomizer for olive oil; but, a non-stick spray will work just fine. This helps the chicken to brown up as it bakes.

Step 6

Bake on the middle shelf, in a 375 degree oven for 20-25 minutes until golden brown. Now, this will depend on how thick you cut your chicken fingers. Just keep an eye on them, they don't take too long. I think that most people have had chicken fingers at least once; so, I am sure they have an idea of what the common size is. I try NOT to cut mine too thin. The ones in the grocery store already cut tend to be way too thin for me, and dry out when baked. A thicker cut will come out much better.

Step 7

Serve ... This can be dinner, lunch, or an appetizer. So, plate accordingly. And, as for sides ... fries, chips, potato salad, slaw, soup, etc. Simply ENJOY!