Crispy coconut-breaded chicken fingers with mango dipping sauce

Ingredients:

Chicken fingers

• 0.9 kg chicken fingers
• 0.5 cup coconut flour
• 2 large eggs
• 0.5 cups skim coconut milk
• 1.5 cups whole grain breadcrumbs
• 1 cup unsweetened coconut flakes
• 1 teaspoon coarse salt
• 0.5 tsp ground black pepper
• For serving: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1-2 tbsp apple cider vinegar

Dip sauce

• 1 tbsp. store-bought mango chutney
• 1/4 cup Greek yogurt
• 1 jalapeño pepper, finely diced

Preparation:

1. Preheat oven to 200°C. Place a rack on a baking sheet and spray with cooking spray.
2. For chicken fingers:
   Prepare a breading area by placing three shallow bowls nearby. Place coconut flour in the first bowl, whisk together the eggs and coconut milk in the second bowl, and combine the breadcrumbs, coconut flakes, salt, and black pepper in the third bowl.
3. Pat the chicken dry and dredge it in the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure the chicken is completely coated. Finally, place the chicken in the breadcrumb mixture. Dredge, pressing firmly to coat. Place the chicken fingers on a wire rack. Spray with cooking spray. Bake until golden brown, 18 to 20 minutes. (See Note)
4. For the dipping sauce: In a medium bowl, combine mango chutney, yogurt, and jalapeño.
   
   To serve as a saladCombine the iceberg lettuce, carrots, tomatoes, and red cabbage in a bowl. Stir the apple cider vinegar into the mango sauce to make the dressing. Drizzle the dressing lightly over the salad. Top with the chicken fingers and serve.
   
   Note
   
   If the chicken is too light, place it under the broiler and broil in the oven for the last 2 minutes.