Chicken-Coconut Chicken Fingers with Mango Salsa

By timbrehse

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 cup rice flour
• 1 cup lowfat buttermilk
• 1 large egg
• 1 tablespoon honey
• 1 1/2 cups unsweetened flaked coconut
• 3 tablespoons canola oil
• 1 1/2 cups diced peeled mango (about 2)
• 1 1/2 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
• 1/4 teaspoon salt

Details

Servings 6
Adapted from honestcooking.com

Preparation

Step 1

Instructions

For the salsa, Combine all ingredients in a medium bowl; toss gently. Cover and chill until ready for use.

Sprinkle chicken with salt and pepper.

Place flour in a shallow dish.

Combine buttermilk, honey, and egg in a shallow dish, stirring well.

Place coconut in a shallow dish.

Dredge chicken in flour; shake off excess.

Dip chicken in egg mixture; dredge in coconut.

Heat a large skillet over medium-high heat.

Add oil to pan; swirl to coat.

Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with prepared salsa.