• Andhra Coconut Chicken Fingers

    Ingredients

    Coconut Cream - 3 cups
    Pineapple Juice - 1 litre
    Chicken Breasts - 1 1/2 kgs, boneless and skinless, cut into strips
    Salt - 1 tblsp + 2 tsp
    White Pepper - 2 tblsp
    Eggs - 6, well beaten
    Maida - 3 cups
    Paprika - 1/4 cup 
    Oil to fry
    Grated Coconut - 2 cups (optional)

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    Methods

    1. Combine the coconut cream, pineapple juice, 2 tsp salt and 1 tblsp pepper in a bowl.
    2. Add the chicken strips and cover.
    3. Keep the bowl in a fridge for 12 hours or overnight.
    4. Gradually mix the flour, paprika, salt and pepper with the beaten eggs.
    5. Beat until smooth.
    6. Dip the chicken strips into the egg batter and then into the grated coconut.
    7. Deep fry in a pan till golden brown.
    8. Remove and drain excess oil.
    9. Serve hot.