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    Crispy Coconut Chicken Fingers

    Source of Recipe


    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


    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 400F 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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