Crispy Coconut Chicken with Mango Native Mint Chutney


  • 3 chicken breasts (skin off) (chicken thigh meat may also be used)
  • 1 -2 cups plain flour
  • 2 teaspoons Lemon myrtle
  • 2 eggs
  • 1/2 cup milk
  • 2-3 cupps shredded coconut
  • canola oil for frying
  • Mango Native Mint Chutney


  1. Trim the chicken breasts of any fat and slice evenly , diagonally, into approximately 5 slices
  2. Mix the lemon Myrtle thoroughly through the plain flour and place in a shallow bowl.

    Beat the eggs into the milk .

    Place the coconut in a shallow bowl.
  3. Coat all surfaces of the chicken lightly with the seasoned flour.

    Dip the coated chicken into the egg wash so that all surfaces are thoroughly coated in the egg mix.

    Toss each chicken piece in the coconut until thoroughly coated and then rest the coconut chicken in the refrigerator for about 30 minutes.

    This last step will help keep the coconut adhering to the chicken when frying

  4. Heat the oil until very hot.

    Cook the chicken a few pieces at a time so that the oil temperature doesn't drop and the chicken cooks crispy and golden. Keep the cooked chicken warm while frying the rest.
  5. Serve the hot and crispy chicken with a side serve of Mango Native Mint Chutney - heavenly!