Coconut-Crusted Chicken Fingers

Total Time
22mins
Prep 20 mins
Cook 2 mins

A delicious treat used for an appetizer or as part of a main dish! I found this in Southern Homes cookbook and its a family fave! This makes 10 appetizer servings or 4 main dish!

Ingredients Nutrition

Directions

  1. Cut chicken breast into 2 1/2 in strips.
  2. Combine tempura batter mix and beer.
  3. pour into shallow dish and set aside.
  4. Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.
  5. Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden.
  6. Drain on paper towels.

Reviews

(1)
Most Helpful

I enjoyed this and so did my husband. We made it without beer (last minute choice)and it was fine. I also whipped up a quick Thai peanut sauce for dipping. I did find it a bit too sweet from the coconut.

saylaveev August 05, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a