Rice Crisps Breaded Mango Coconut baked chicken breasts. It's a super comforting entrée and is perfect over rice or noodles. My mom and I always loved the Mango Chicken Curry at our local Indian restaurant. And by loved, I mean we could drink the sauce.
Because I love my air fryer.
Maybe even more than my instant pot and my food processor combined.
You can make air fryer buffalo cauliflower, air fryer potato chips and even crispy air fried fish in the air fryer.
You can cook Rice Crisps Breaded Mango Coconut baked chicken breasts using 3 ingredients and 7 steps. Here is how you cook it.
Ingredients of Rice Crisps Breaded Mango Coconut baked chicken breasts
- Prepare 1 lb of Boneless skinless chicken breasts.
- It's 4 tbsp of mango coconut sauce.
- Prepare 1 1/4 cup of rice Crisps.
Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture. Heat the oil in a large skillet over medium-high heat. I did a simple flour/egg/coconut dipping sequence with some thinly cut chicken breasts, and then pan fried them in butter.
Rice Crisps Breaded Mango Coconut baked chicken breasts step by step
- Place chicken breasts in sealable bag..
- Pour mango coconut sauce into bag. Mix together covering all the chicken..
- Refrigerate for 1 hour.
- Preheat oven to 375°F.
- Line shallow sheet with aluminum foil. Bake for 45 - 60 min or until done..
- Place rice crisps in tray and place chicken in tray covering with rice crisps..
- Place in shallow tray lined with aluminum foil. Bake for 45-60 min or until done.
I love the sweet, spicy, crunchy combination. The textures and flavors are perfect together! Slicing the chicken into thin filets helps them cook through faster. Crunchy baked strips of chicken breast coated in coconut crumbs are served with a creamy coconut-mayonnaise sauce. The Chinese buffet favorite is easy to make at home without deep frying.