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Coconut Chicken Fingers with 2 sauces

Here's how you make Coconut Chicken Fingers with 2 sauces
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  • Servings: 3
  • Prep: 30m
  • Cook: 10m
    • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • 2 tablespoons prepared mustard (any type)
  • 3 tablespoons mayonnaise
  • 3 tablespoons honey
  • 1/4 cup orange marmalade
  • 1/4 teaspoon soy sauce
  • 1/2 teaspoon red pepper flakes, or more
  • 2 tablespoons honey
  • 1 cup bread crumbs (panko)
  • 1 cup coconut, shredded (sweetened coconut)
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 pound chicken breast (skinless, boneless chicken breasts, cut into 1/2" strips)
  • 2 eggs, beaten
  • Canola or peanut oil (3 cups)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 & Variations

Don't forget the following tips and variations.
  • I like to use a large enamel coated cast iron ; I own descoware myself.

We hope you enjoy this recipe!

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