Crispy Coconut Chicken Fingers
Source of Recipe
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
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.