Coconut-Crusted Chicken Fingers

READY IN: 22mins
Recipe by KimberlyMoore

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!

Top Review by saylaveev

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.

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.

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