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Sunday, March 29, 2015

Coconut-crusted Chicken Fingers

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

  • Servings: 4
  • 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)

Recipe

  • 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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