Coconut-Crusted Chicken Fingers
- Ready In:
- 22mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 0.5 (10 ounce) package tempura mix
- 0.5 (12 ounce) can beer
- 1 3⁄4 cups flaked coconut
- 3⁄4 cup sliced almonds
- 1 lb boneless skinless chicken breast half
- vegetable oil (for frying)
directions
- Cut chicken breast into 2 1/2 in strips.
- Combine tempura batter mix and beer.
- pour into shallow dish and set aside.
- Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.
- 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.
- Drain on paper towels.
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