It may look a bit naughty but this new take on crispy chicken and chips uses coconut and mangos to bind it together and it’s also sugar-free, dairy-free and gluten-free, so completely guilt-free in our books. With our charming Aussie summer at its peak, it’s easy to fall victim to a monotonous diet. Cue Tim Ryder, founder of The Cooks Grocer (a meal delivery service that puts together healthy, pre-shopped-for and measured-out ingredients straight to your door) to help get us inspired come our next trip to the kitchen.


Tim says the best part is this dish holds a plethora of health benefits too (how did we get so lucky?) The holy grail – coconut – is legendary for promoting clear and youthful skin, and even reducing psoriasis and eczema. And while you didn’t think it could get any better than that, adding mangos to the dish also boosts the vitamin A and Beta-carotene content helping your skin to reduce dark spots, blemishes and acne. Talk about a game changer.


(serves 2)

1 lime

400g sweet potato

2 tablespoons sweet paprika

1/2 cup gluten free panko crispy bread

1/2 cup shredded, unsweetened coconut

400g free range chicken tenders

2 free range eggs

1 mango

1 round tomato

1 spring onion


1. Preheat oven & prepare sweet potato crisps

Preheat the oven to 200°C fan bake.  Lightly grease a large baking tray with olive oil. Peel and slice the sweet potato into long 1cm chips. Place sweet potato in a bowl with the paprika, olive oil and salt. Toss to coat well. Arrange the slices evenly on the baking tray.

Bake for 10-15 minutes then sprinkle with sea salt.

2. Make coconut mix & crumb chicken

Combine coconut mix with a generous amount of salt and pepper into a large bowl. Mix well to combine. Lightly beat eggs into a second bowl. Dip each piece of chicken firstly into the egg and then coconut mix, coat well.

3. Cook chicken

On a separate lined bake tray, evenly place the chicken. Place in the oven with the chips for 10-12 minutes or until both the wedges and the chicken are cooked.

4. Make salsa

Slice the cheeks from the mango and cut flesh into small cubes (0.5cm). Using a spoon, remove from the skin and into a bowl. Finely dice the tomato and finely slice the spring onion. Drizzle with a little olive oil, squeeze over the lime juice and season with salt and pepper.

5. Serve

Plate chicken, salsa and wedges and eat immediately!

Story by Claudia De Berardinis. This recipe and more is available for purchase with delivery from The Cook’s Grocer via www.thecooksgrocer.com.au


Get a FREE MEAL for 2 from The Cook’s Grocer. Enter the code BEAUTICATE at their online checkout to get one meal free. Valued at $29

Comment (0)

  1. January 15, 2016

    Yum! Can’t wait to try this one out.