Coconut-Crusted Chicken Fingers

"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!"
 
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Ready In:
22mins
Ingredients:
6
Serves:
4
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ingredients

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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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Reviews

  1. 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.
     
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