Can we tell that I am hungry??? Coconut Chicken Fingers Fried Chicken Fingers Recipe By marc Published: September 22, 2013 Yield: 8 chicken fingers (2 Servings) Prep: 5 mins Cook: 10 mins Ready In: 15 mins Curry flavored chicken fingers with a crisp coconut shell and mango chili dipping sauce. Ingredients 2 tablespoons mango chutney 1 tablespoon Thai sweet chili sauce 1/2 tablespoon rice vinegar 325 grams chicken tenders (about 8 chicken tenders) 2 teaspoons curry powder 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 cup gluten-free flour 1 large egg 3/4 cup unsweetened shredded dried coconut vegetable oil for frying Instructions Add the mango chutney, sweet chili sauce, and vinegar in a small bowl and stir to combine. Mix the curry powder, salt and black pepper and generously sprinkle all sides of the chicken with the mixture. Curry Fried Chicken Fingers Get 3 small bowls and add the flour in one, the egg in another, and the coconut in the third. Whisk the egg until uniform in color. Coat the chicken in a thin, even layer of flour. Fried Chicken Fingers Dip the chicken in the egg and coat completely. Battered Fried Chicken Fingers Drop the chicken in the shredded coconut and toss the chicken around to coat evenly with coconut. Repeat with the rest of the chicken tenders. Coconut Chicken Fingers Add 1.5-inches (4-centimeters) of vegetable oil to a heavy bottomed pot and heat to 340 degrees F (170 C). Prepare a paper towel lined wire rack. Fry the chicken in batches, flipping halfway through until golden brown on both sides. Drain on the paper towel lined rack and serve with the sauce. - See more at: norecipes/blog/coconut-chicken-fingers/#sthash.Y5KxvSZ0.dpuf
Posted on: Sun, 22 Sep 2013 18:49:48 +0000
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