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Crispy Coconut Chicken Fingers with Pina




Source of Recipe


Azlinda


List of Ingredients




Crispy Coconut Chicken Fingers with Pina Colada Dipping Sauce

1 cup coconut
1/2 cup all-purpose 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




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 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.

Pina Colada Dipping Sauce:
4 ounces pina colada mix
3 ounces sour cream
3 ounces crushed pineapple, well drained

Mix well.