Mauritius Coconut Chicken Fingers

Mauritian cuisine is mix of Indian, French and Chinese cuisine blended together to make up the special Mauritian food. The extensive use of spices such as saffron, cinnamon, cardamom, and cloves provide a powerful, yet subtle flavour to the dish. Chicken tenders coated with seasoned batter and flaked sweetened coconut in a finger shape are delicious and very easy to make.

Ingredients

• 5 ounces Cake flour
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1 1/2 teaspoons Salt
• 2 pounds boneless skinless chicken Breast
• 2 cups Coconut
• 1 Egg
• 1/2 cup Buttermilk
• 1/2 cup Beer
  
   

Method

1. Combine eggs, milk and beer in a bowl.
2. Mix cake flour, baking powder, baking soda and salt together and add to the milk mixture. Mix well. Batter should have the consistency of thin pancake batter.
3. Cut chicken into 1/2 inch pieces and dredge in all-purpose flour.
4. Dip in buttermilk and then dip into batter. Roll in coconut.
5. Deep fry at 350F oil until browned.
6. Serve hot with a chilli chutney.

(Source: mauritiusfoodrecipes)

(Image source: piroms.com)