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CRISPY COCONUT CHICKEN FINGERS Recipe

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)
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.

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