A plate with chicken, rice and gravy on it.

Coconut Crusted Chicken with Mango Coconut Salsa – Chef Anthony Salemme

by Anthony Salemme, contrbuting chef

Serves 4 – a taste of the Caribbean – this can be made in 30 minutes


1 ½ cup shredded coconut

1 ½ cup Panko breadcrumbs

2 eggs beaten  + 1 Tablespoon water

1 Tablespoon Adobo seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

4 -6 Tablespoons coconut oil (for frying the chicken)

Mango Coconut Salsa

2 ripe mango, cut into chinks

1 chipotle pepper

¾ cup shredded coconut

2 limes, juiced

¼ cup water

Preheat oven to 350F.

Pat the chicken dry, and season both sides with some of the Adobo. Mix the Panko and coconut with remaining Adobo, onion and garlic powder.

Dip each cutlet into egg mixture then into Panko and coconut mixture.

On medium heat add 2 tablespoons coconut oil. Brown 2 cutlets at a time, 3 minutes on each side, add additional oil, and repeat with the other 2 cutlets. Put on a sheet pan and bake for 12 minutes.

Serve with salsa.

Mango Coconut Salsa

Put all the ingredients into a bowl and blend until smooth with an emersion blender.

Serve with rice and a green salad or your favorite vegetable.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at

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