COCONUT-CRUSTED CHICKEN FINGERS

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Coconut-Crusted Chicken Fingers image

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!

Provided by KimberlyMoore

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

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)

Steps:

  • 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.

Nutrition Facts : Calories 397.2, Fat 20.6, SaturatedFat 10.3, Cholesterol 65.8, Sodium 158.6, Carbohydrate 20.4, Fiber 3.4, Sugar 14.8, Protein 31.1

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