Crispy Coconut Chicken With Mango Salsa

• Mango Salsa
• 1 1/2 cups fresh mango, finely diced (frozen is ok too)
• 1 1/2 cups fresh pineapple, finely diced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup red pepper, diced
• 1/2 cup red onion, minced
• 1 teaspoon fresh lime juice
• 1 tablespoon light olive oil
• Chicken
• salt and pepper
• 6 boneless skinless chicken breasts
• 2 cups unsweetened coconut, shredded
• 2 cups panko breadcrumbs
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 large eggs, beaten
• 1 cup peanut oil
• 2 cups mango salsa

1. Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
2. Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
3. Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
4. Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
5. Top each breast with mango salsa.

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Taken from www.food.com/recipe/crispy-coconut-chicken-with-mango-salsa-329362 (may not work)