Coconut Crusted Chicken — Ronnie Fein

Coconut Chicken with Mango Salsa I don't remember when chicken nuggets became one of the stock items on childrens' menus. But it's right up there with pizza, pasta and mac n' cheese. Of course, grownups like chicken nuggets too. I suppose it's the anything crunchy-fried-golden-brown thing

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the potato starch in a dish. Beat the eggs in a second dish. Combine the coconut, matzo meal, salt, paprika and garlic powder in a third dish. Slice the chicken into strips (about 2-inches long, 1-inch wide). Press the strips, one by one, into the potato starch, covering the entire surface. Immerse the strips in the egg, making sure to cover the entire surface. Press the egg-coated chicken strips into the coconut mixture, making sure to coat the entire surface. Place the strips on a cake rack and let air dry for at least 15 minutes. Heat about 1/8-inch vegetable oil in a large sauté pan over medium-high heat. When the oil is hot enough to make a matzo crumb sizzle, add the strips a few at a time, leaving room between each strip, for about 2 minutes per side, or until golden brown and crispy. Drain on paper towels and repeat with the remaining strips. Serve plain or with Mango Salsa.

Step 2

Makes 4 servings

Step 3

Place the mango, purple onion, chili pepper, mint, ginger, garlic, lime juice, honey and vegetable oil in a bowl and toss the to distribute them evenly. Sprinkle with salt to taste. Let rest for at least 15 minutes before serving.

Step 4

Makes about 2-1/2 cups

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