Ingredients
Equipment
Method
Method:
- In a small bowl, whisk together the mayonnaise, Sriracha sauce, honey, and rice vinegar until smooth. Set it aside as this will be your dipping sauce.
- Trim the chicken breasts and cut them into strips. Season with salt and pepper.
- In three separate shallow bowls, set up your dredging station: In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs, milk, and an additional tablespoon of Sriracha sauce. In the third bowl, combine the shredded coconut, Panko crumbs, salt, and pepper.
- Take each chicken strip and first coat it in flour, shaking off the excess. Next, dip it into the egg mixture, ensuring it’s completely coated. Finally, roll it in the coconut-Panko mixture, pressing gently to adhere.
- In a large frying pan, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the chicken strips in batches, being sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Once cooked, transfer the chicken fingers to a plate lined with paper towels to drain excess oil. Serve warm with your prepared sauce on the side.
Notes
- Keep the oil temperature consistent while frying to avoid soggy chicken fingers.
- Let the chicken rest for a few moments after frying for juicier bites.
- Adjust the level of Sriracha in the dipping sauce to your taste.
- Pair with fresh veggies or a light salad for a complete meal!
