- Salad - of your choice
- 400g chicken tenderloins, or you could slice some chicken breast
- 2 eggs
- Half a cup of breadcrumbs
- Half a cup of shredded coconut
- 1 big spoon of extra shredded coconut, to toast and use as garnish
- 1 fresh mango
- Sweet chilli sauce
- 1 lime
If you want to make chips too, I used one small kumara and two small white potatoes. Wash them and cut them into fairly equal sized pieces (leave the skin on!). Mine took about 40 minutes in a 200° oven. I sprayed a tray with oil, and then a little more spray on the potatoes.
Whisk up two eggs in a little bowl.
Mix together the breadcrumbs and shredded (non-toasted) coconut. If you wanted to make this gluten-free, you could substitute cornmeal (polenta) for the breadcrumbs.
Set up your 'production line'. Ideally, you will have more space than me! From left to right (if you are right-handed), you will want your chicken, egg, breadcrumbs, and hot frying pan. You don't need oil in a non-stick pan.
Dip your chicken through the production line, one piece at a time. Put it in the fry pan until it's cooked through. That's all!
Serve with salad and chips. I seasoned my chips with sumac (yum!!!) and drizzled a tiny bit of olive oil on the salad. The chicken was served on the mango slices, with a little sweet chilli sauce and lime juice on top.
Chris rated it highly! So did I... I hope you will too.