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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.