Coconut Chicken Fingers with 2 sauces
Created by natsgarden123 on May 15, 2013
- Servings: 3
- Prep Time: 30m
- Cook Time: 10m
- Recipe #9593
Ingredients
- 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)
How to Make
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Step 1: Whisk mustard, mayo and honey together. Set aside in the refrigerator.
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Step 2: Whisk marmalade, soy sauce, honey and red pepper flakes. Set aside in the refrigerator.
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Step 3: Toss panko, coconut, salt , pepper and sugar together.
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Step 4: Dip chicken strips in egg then dredge in panko/coconut mixture. Set aside in a single row.
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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.
How to Make
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Step 6: Drop strips into oil and cook in batches- be careful not to overcrowd the pot.
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Step 7: Cook until medium brown. remove and drain on paper towels.
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Step 8: Serve with dipping sauces