Crispy Coconut Chicken Fingers

Marie's Note:

Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Yield: 2 dozen

• 1 cup coconut
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
• 1 egg, lightly beaten
• 1/3 cup melted butter

Sauce

• 1 cup apricot preserves
• 2 tablespoons Dijon mustard

Directions:

1. Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
2. Dip chicken strips into egg, then coat with coconut mixture.
3. Place in shallow baking pan and drizzle with melted butter.
4. Bake at 400° for 25 minutes or until brown and cooked through, turning once.
5. Make sauce by combining apricot preserves and dijon mustard.

Reviews

[Chef #1362509]

So good- a real husband pleaser!

[Kristen90]

YUM! I made this for me and the bf last night .. it was super yummy and easy! We both liked it, and the coconut wasn't overpowering like I was afraid it might be. The sauce was yummy too. Thanks for the recipe!

[Mrs. McB]

An excellent alternative to your average chicken dish. I made the recipe exactly as written and ended up with a baking time of about 27 minutes in order to brown the top of the chicken. I used unsweetened coconut and followed other reviewers' suggestions and made the Outback Honey Mustard sauce which paired perfectly with the chicken. This will definitely go into our regular rotation!