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.