Coconut Chicken Fingers with 2 sauces
"Easy and good. Serves 2 as a main dish and 4 as an appetizer."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (564.3 g)
- Calories 1530
- Total Fat - 67.2 g
- Saturated Fat - 23.1 g
- Cholesterol - 371.2 mg
- Sodium - 1899.1 mg
- Total Carbohydrate - 140.4 g
- Dietary Fiber - 17.5 g
- Sugars - 92.6 g
- Protein - 105.9 g
- Calcium - 264.6 mg
- Iron - 8.3 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Whisk mustard, mayo and honey together. Set aside in the refrigerator.
Step 2
Whisk marmalade, soy sauce, honey and red pepper flakes. Set aside in the refrigerator.
Step 3
Toss panko, coconut, salt , pepper and sugar together.
Step 4
Dip chicken strips in egg then dredge in panko/coconut mixture. Set aside in a single row.
Step 5
Heat oil, over medium/high heat, in a heavy dutch oven; I use enamel coated cast iron. Heat until a drop of water sizzles. But be careful not to let the oil get too hot or it will smoke.
Step 6
Drop strips into oil and cook in batches- be careful not to overcrowd the pot.
Step 7
Cook until medium brown. remove and drain on paper towels.
Step 8
Serve with dipping sauces
Tips
- I like to use a large enamel coated cast iron ; I own descoware myself.
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