Recipes - print - CRISPY COCONUT CHICKEN FINGERS

CRISPY COCONUT CHICKEN FINGERS - Recipe

view recipe online: https://www.recipetips.com/recipe-cards/t--87227/crispy-coconut-chicken-fingers.asp
Directions
Heat oven to 400°. Mix coconut, flour, salt, pepper, and garlic powder in a medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with the melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Makes approximately 2 dozen. Serve with Apricot Dipping Sauce if desired.

Apricot Dipping Sauce:

Mix apricot preserves and Dijon mustard until well blended.

 
 
Ingredients
-1 cup coconut flakes
-1/2 cup 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
-1 cup apricot preserves (optional)
-2 tablespoons Dijon mustard (optional)