Crispy Coconut Chicken Fingers

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

• Ready In: 45 mins
• Yields: 2 dozen

Ingredients

• 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.