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  1. #1
    dR Dazzler
    Join Date
    Jan 2010


    Default Fried Chicken Fingers

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    4 cups canola oil or frying oil
    12 boneless skinless chicken thighs
    2 cups coconut milk
    4 large egg whites
    2 cups panko bread crumbs
    1/2 cup plain bread crumbs
    1/2 cup cornstarch
    2 cups all-purpose flour
    2 tablespoons chili powder
    juice from one lemon or lime


    Combine cornstarch, flour, chili pepper, black pepper and salt in a shallow dish.
    Combine panko and bread crumbs in a shallow dish.
    Place egg whites in a separate dish.
    Place coconut milk in a separate dish.
    Cut chicken thighs lengthwise into long strips and place it in the coconut milk. Let chicken sit in coconut milk for 5 to 30 minutes (chicken can be marinated, covered and refrigerated, overnight).
    Remove chicken a few pieces at a time and roll in flour mixture followed by egg whites followed by panko mixture.
    Heat oil to 350F in a large deep pan. Carefully add the chicken strips and fry till golden and cooked through, about 5 -7 minutes. Remove strips and drain on paper towels or rack.
    Season with chili powder and fresh lemon or lime juice.



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