Use chicken thigh trim pieces (approx ½ inch thick strips) – dredge trim pieces in dry Coconut Batter mix (code 09230). Dip in prepared Coconut batter made with water then coat with Caribbean Coconut Panko (code 03510). Deep fry at 350-375º until done. Serve with a dipping sauce. Great for a to-go menu.
Caribbean Coconut Chicken Fingers
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Monday, 21 October 2013
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Published in
Panko Recipe Suggestions, Recipe Suggestions, Tempura Batter Mix Recipe Suggestions
