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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