Coconut-Crusted Chicken Fingers

1. 1

   Cut chicken breast into 2 1/2 in strips.

2. 2

   Combine tempura batter mix and beer.

3. 3

   pour into shallow dish and set aside.

4. 4

   Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.

5. 5

   Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden.

6. 6

   Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.