Brazilian Paleo Coconut-Crusted Chicken Fingers with Mango Salsa

Allergens

Eggs, Tree Nuts

Ingredients

• 1 lb organic, free
• range chicken tenders
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 large eggs
• Salt and pepper to taste
• 2 tablespoons olive oil Mango Salsa:
• 2 ripe mangoes, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, seeds removed and minced
• 1/4 cup fresh cilantro, chopped
• Juice of one lime
• Salt to taste

Instructions

1. In a shallow dish, whisk the eggs until well combined. Season with salt and pepper to taste.
2. In another shallow dish, combine the almond flour and shredded coconut. Mix well.
3. Dip each chicken tender in the egg mixture, then coat it generously in the coconut almond flour mix. Repeat for all tenders.
4. Heat olive oil in a large skillet over medium heat. Cook the coated chicken tenders until golden brown and cooked through, about 3 4 minutes per side. Remove from pan and let rest on paper towels to drain excess oil.
5. In a separate bowl, combine mango, red onion, jalapeño, cilantro, lime juice, and salt. Mix gently and set aside for flavors to meld.

Chef’s Insight

The contrasting textures of crispy coconut-almond crust and tender chicken, combined with the zesty mango salsa, create a delightful sensory experience that will transport you to Brazilian shores.

Notes

For extra flavor, marinate the chicken tenders in lime juice and garlic for 30 minutes before coating and cooking.