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Fried Chicken Fingers
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Recipe Filed Under
Chicken, Deep Frying, Kid-Friendly, Main Dish

Provided By:
Marcus Samuelsson

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    • Ingredients

    Serves:

    Directions

    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 350°F 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.

    What do you think?

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    37 Comments

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    gloria

    sounds great will trey next weekend

    July 16 2011 at 6:58 AM Report abuse rate up rate down Reply
    Mary

    PANKO CRUMBS ARE GREAT! I PREFER THEM TO REGULAR BREAD CRUMBS, AND NOW THEY EVEN HAVE SEASONED PANKO CRUMBS. THE COATING COMES OUT CRISPIER.

    July 13 2011 at 1:20 PM Report abuse rate up rate down Reply
    eloise

    All supermarkets have panko crumbs and cocnut milk. I might try this. I do prefer chicken thighs to the breasts. Much more flavor and not so dry. Coconut does have saturated fat but it also has good features. I use panko crums for fish and have tried it for oysters but prefer cracker crumbs for these.

    July 13 2011 at 12:59 PM Report abuse rate up rate down Reply
    ch9951

    This was the most labor intensive recipe. The taste was bland. I had so many dirty dishes and a mess in the kitchen to clean up for chicken fingers! Are you kidding me. Working with bonless skinless chicken breasts is a real chore. Never again.

    August 02 2010 at 1:49 PM Report abuse rate up rate down Reply
    redxmeduza

    I can't wait to try this! I plan on making it by the book for the first time. If I like it enough I can always go back and change things, but I want to try it the way it's intended first.

    July 18 2010 at 3:59 AM Report abuse rate up rate down Reply
    Introssia

    I followed the recipe step by step,very tasty dish, BUT,way too fattening,it is not a healthy dish specially for kids and DIABETICS TYPE I & II,Coconut milk has a lot of unsaturated fats.The Chicken was delicioso,Dr Oz will not be Happy.

    July 17 2010 at 7:23 PM Report abuse rate up rate down Reply
    1 reply to Introssia's comment
    Good Morning Doris

    Use buttermilk instead of Coconut milk

    July 04 2011 at 9:06 AM Report abuse rate up rate down Reply
    amy

    IF I made this,I wouldn't use chicken thighs. Dark meat is too greasy and too strong. Chicken strips should be made with breast meat.

    July 17 2010 at 6:49 PM Report abuse rate up rate down Reply
    sunsetwalker46

    The recipe is superb as given! I didn't use the quart of oil as specified; I used 1 tbs.

    July 17 2010 at 6:45 PM Report abuse rate up rate down Reply
    Terry

    The recipe AS GIVEN is really, really great. Suggest you try it as is. Kind of different, but it is delicious. There were a number of ingredients that I would not normally care for (e.g. coconut milk), but the result was superior to other recipes.

    July 17 2010 at 5:36 PM Report abuse rate up rate down Reply
    Betty

    What is panko bread? Coconut milk is sold the asian section of any grocery store.

    July 17 2010 at 4:17 PM Report abuse rate up rate down Reply
    1 reply to Betty's comment
    amy

    Panko bread crumbs are a Japanese bread crumb. Much coarser and super crunchy. You can find them wherever you buy your seasoned bread crumbs. At least that is where I find them.

    July 17 2010 at 6:51 PM Report abuse rate up rate down Reply

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