Coconut-Crusted Chicken Fingers - cooking recipe

Ingredients

0.5 (10 ounce) package tempura mix
0.5 (12 ounce) can beer
1 3/4 cups flaked coconut
3/4 cup sliced almonds
1 lb boneless skinless chicken breast half
vegetable oil (for frying)

Preparation

Cut chicken breast into 2 1/2 in strips.
Combine tempura batter mix and beer.
pour into shallow dish and set aside.
Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.
Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden.
Drain on paper towels.