Coconut Chicken Fingers
1/2 cup Buttermilk
1/2 cup Beer
5 ounces Cake flour
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1 1/2 teaspoons Salt
2 pounds boneless skinless chicken Breast
2 cups Coconut
- Combine eggs, milk and beer in a bowl.
- Mix cake flour, baking powder, baking soda and salt together and add to the milk mixture. Mix well. Batter should have consistency of thin pancake batter.
- Cut chicken into 1/2 inch pieces and dredge in all-purpose flour. Dip in buttermilk and then dip into batter. Roll in coconut.
- Deep fry at 350F oil until browned.