The Best Crispy Fried Coconut Chicken with Mango Salsa

Presented by Tassel Hyre Daley

Ingredients:

For the Coconut Chicken:

Boneless chicken breasts or thighs – 1.5 lbs (680 g), cut into strips or kept whole

Salt & pepper – to taste

Eggs – 2, beaten

Shredded unsweetened coconut – 1½ cups

Panko breadcrumbs – 1 cup

Flour – ½ cup (for dredging)

Paprika or chili powder – 1 tsp

Garlic powder – 1 tsp

Neutral oil (for frying) – about 1½–2 cups

For the Mango Salsa:

Ripe mango – 1 large, diced

Red chili or jalapeño – 1, finely chopped (optional)

Red onion – ¼ cup, finely diced

Fresh cilantro – ¼ cup, chopped

Lime juice – from 1 lime

Salt – to taste

Optional: ½ cup diced tomato or red bell pepper for extra color and crunch

Instructions:

1. Make the Mango Salsa:

In a bowl, combine diced mango, red onion, chili, cilantro, and lime juice.

Mix gently and season with salt to taste.

Cover and refrigerate while you prepare the chicken to allow flavors to meld.

2. Prep the Chicken:

Season chicken pieces with salt, pepper, garlic powder, and paprika.

Set up your breading station:

Flour in one bowl

Beaten eggs in the second

Panko + shredded coconut mixed in the third

3. Bread the Chicken:

Dredge each chicken piece in flour, shaking off excess.

Dip into egg, then coat well with the coconut-panko mixture.

Press firmly so the coating sticks.

4. Fry Until Golden:

Heat oil in a large skillet (about 350°F / 175°C).

Fry chicken in batches until golden brown and fully cooked (about 3–4 minutes per side for strips).

Transfer to a paper towel–lined plate to drain excess oil.

Alternatively, for a lighter version:

Bake at 425°F (220°C) for 20–25 minutes, flipping halfway.

Or air-fry at 400°F (200°C) for 14–16 minutes.

5. Serve It Up:

Plate the crispy coconut chicken and top with a generous spoonful of mango salsa.

Serve with jasmine rice, coconut rice, or a green salad for a complete meal.