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    Crispy Coconut Chicken


    Source of Recipe


    by Sarah, from Kraft

    Recipe Link: http://tinyurl.com/65uvl

    List of Ingredients




    1 cup BAKER'S ANGEL FLAKE Coconut
    1/2 cup flour
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon garlic powder
    1 1/2 pounds boneless skinless chicken breast halves, cut into 1-inch strips
    1 egg, lightly beaten
    1/3 cup butter or margarine, melted
    1 cup apricot preserves (optional)
    2 tablespoons Dijon mustard (optional)

    Recipe



    1 Heat oven to 400 degrees F.

    2 Mix coconut, flour, salt, pepper and garlic powder in
    medium bowl. Dip chicken strips into egg, then coat with
    coconut mixture. Place in a shallow baking pan. Drizzle with
    melted butter.

    3 Bake 25 minutes or until chicken is browned and cooked
    through, turning once. Serve with Apricot Dipping Sauce, if desired.

    4 Apricot Dipping Sauce:
    Mix 1 cup apricot preserves and 2 tablespoons Dijon mustard until well blended.

    Sarah's notes: Okay, so I didn't have any garlic powder or apricot preserves so here's what I did. I mixed some spicy brown mustard and a little honey in with the egg. I used a bit of paprika in the flour mix (I wanted to use some curry but I was out of that too! ARGH!). We didn't even need any dipping sauce because they were so tasty...but I think that apricot sauce sounds really good...and a plum sauce would be tasty too. Served it with a bit of rice and some veggies...yummy.

    OH! And I fried them instead of baking them because the reviews of the recipe said it turned out kind of chewy baked. It was so good though.

 

 

 

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