COCONUT DIPPING SAUCE FOR CHICKEN RECIPES

Name: Oven Fried Coconut Chicken with Mango Dipping Sauce
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Olive oil cooking spray, for the wire racku00A0and chicken; 1/2 cup coconut flouru00A0; 2 large eggsu00A0; 1/2 cup light coconut milku00A0; 1 1/2 cups whole wheat panko crumbsu00A0; 1 cup shredded unsweetened coconut, preferably Bob's Red Mill; 1 teaspoon kosher saltu00A0; 1/2 teaspoon freshly ground black pepperu00A0; 2 pounds chicken tendersu00A0; 1 cup store-bought mango chutney; 1/4 cup Greek yogurtu00A0; 1 jalapeno, small diceu00A0; Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE RECIPE ...

Oven Fried Coconut Chicken with Mango Dipping Sauce Recipe ... image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

Olive oil cooking spray, for the wire rack and chicken
1/2 cup coconut flour
2 large eggs
1/2 cup light coconut milk
1 1/2 cups whole wheat panko crumbs
1 cup shredded unsweetened coconut, preferably Bob's Red Mill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, small dice
Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar

Steps:

For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE ...

Coconut Shrimp and Mango Dipping Sauce Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon kosher salt
Vegetable oil, for frying
1/2 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded sweetened coconut flakes
1 cup panko breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish

Steps:

For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

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