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    Crispy Coconut Chicken Fingers


    Source of Recipe


    Online

    Recipe Introduction


    Prep: 15 min - Total: 40 min

    List of Ingredients




    1 cup BAKER'S ANGEL FLAKE Coconut
    1/2 cup flour
    1/2 tsp. salt
    1/4 tsp. black pepper
    1/4 tsp. garlic powder
    1-1/2 lb. boneless skinless chicken breast halves, cut into 1-inch strips
    1 egg, lightly beaten
    1/3 cup butter or margarine, melted

    Recipe



    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.

    BAKE at 400°F for 25 minutes or until chicken is browned and cooked through, turning once.

    Serve with Apricot Dipping Sauce, if desired.

    Makes about 2 dozen chicken fingers.

    Tip: Cut raw boneless chicken breasts into pieces when they are partially frozen to make them easier to cut and to prevent knife from slipping

    Apricot Dipping Sauce

    Mix 1 cup apricot preserves and 2 Tbsp. GREY POUPON Dijon
    Mustard until well blended. Garnish with red pepper strips.


 

 

 


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