coconut chicken fingers done my way!
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NOTE: Usually chicken or fish that is coated with coconut it’s done with the un-sweetened kind. But I like the heat of the hot sauce together with the sweetness of the coconut. Takes it to a whole other level. You can use the un-sweetened coconut if you prefer. I served this with homemade coleslaw and potato coins. This is delicious with shrimp too!
(2)
yield
2 or 3
method
Pan Fry
Ingredients For coconut chicken fingers done my way!
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two large skinless, boneless chicken breasts
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1 cup ice cold butter milk
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2 cups hot sauce “ i used sriracha “
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1 tablespoon sea salt
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1 tablespoon fresh ground black pepper
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1 tablespoon corn starch
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1 & ½ cups “ sweet “ coconut
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scallions chopped for garnish.
How To Make coconut chicken fingers done my way!
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1Pound the chicken into ¼ inch flat pieces
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2Cut into strips
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3Mix the buttermilk, hot sauce, salt & pepper together in a bowl.
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4Place the chicken fingers into a gallon size zip lock baggie, pour the buttermilk mixture over the chicken and seal the bag. Place that baggie into a bowl “ in case “ of leakage, and refrigerate for at least 3 hours, toss the chicken occasionally.
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5Once the chicken has marinated long enough, remove and drain the pieces.
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6In another gallon size baggie “ or paper lunch bag “ put the cornstarch and coconut in it and close to shake. Make sure the cornstarch is thoroughly mixed with the coconut.
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7Add a few pieces of chicken at a time to the coconut and toss to make sure the chicken is completely coated.
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8Fry in oil.
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9When you are ready to serve garnish with sliced scallions.
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