Coconut-Crusted Chicken Fingers

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1h 6
Easy Meat

Contains: Gluten, Wheat, Egg

Directions

Prepare the Chicken Strips

  1. In a mixing bowl, combine flour, cornstarch, water, eggs, cayenne pepper, salt and pepper and mix until batter is uniform.

  2. Empty bag of shredded coconut onto large plate.

  3. Dip the strips of chicken into batter.

  4. Remove from batter and dip into plate of shredded coconut. Be sure the chicken fingers are evenly coated.

  5. Deep fry coated chicken strips in 350°F oil till golden brown. Lay strips on a plate and serve.

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2 Comments

brocha mandel •

can you use potato starch instead of the corn starch

Toby's Telicatessen •

What dipping sauce pairs well with this chicken?

Raquel Malul Kosher.com Team •
Reply to Toby's Telicatessen

It's such a great base to almost any sauce! You could go with a mayo based sauce or a spicy mayo. Or you can do an asian dipping sauce Dipping Sauce

2 tablespoons Gefen Soy Sauce

4 tablespoons Galilee's Delicacy Silan (date syrup)

1 teaspoon rice vinegar or mirin

1 teaspoon minced garlic

1 teaspoon red pepper flakes