Description: A delicious blending of fruit and fowl
Submitted by: Wulf_Sternhammer on 2004-03-27 08:04:39
Serves: 4
Prep Time: 20 to 30 minutes
Difficulty: Easy
Ingredients
Chicken tenderloins x16Mango x 440g tin
Fine shredded coconut x1 cup
Bread crumbs x1 1/2 cups
Egg x2
Milk x500ml
Plain flour x1 - 1 1/2 cups
Instructions
Combine breadcrumbs and coconut into a bowl. In another bowl, whisk eggs and milk together.Place flour in a bowl and coat chicken thoroughly. Dip in egg/milk and coat with breadcrumb mix. Repeat for all pieces of chicken, then dip and crumb them all again (double crumbing). This ensures a thick and crusty coating when cooked. Whilst doing this, heat some oil in a deep pot (or purpose made deepfryer) to 170 c.
Empty can of mangoes into a food processor and puree into a thick sauce. Allow to sit at room temperature whilst cooking chicken.
Deep fry chicken pieces for 3 - 4 minutes or until a deep golden brown, taking care not to overload the fryer.
May be served as an entree, using the mango puree as a dipping sauce.
May be served as a main with the sauceunder chicken pieces for presentation with a side of frenchfries and steamed vegies.
May be served as a warm salad, with mixed salad greens,julienne carrot and capsicum, and snowpea shoots piled on a plate or in a large bowl,with the chicken arranged on top and the sauce drizzled over it all.
2 Comments
We made this as the main dish for my birthday dinner. It is SO, SO good. I’ve made it for dinner a couple of times, as well. Seriously, this is fantastic. Thank you so much for the recipe.
This looks good! I may have to invest in a deep fryer….
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