Crispy Coconut Chicken Fingers Recipe

Ingredients
<br>- 1 cup BAKER'S ANGEL FLAKE Coconut
<br>- 1/2 cup flour
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon black pepper
<br>- 1/4 teaspoon garlic powder
<br>- 1 1/2 pounds boneless skinless chicken breast halves , cut into 1-inch strips
<br>- 1 egg, lightly beaten
<br>- 1/3 cup butter or margarine, melted
<br>- 1 cup apricot preserves (optional)
<br>- 2 tablespoons Dijon mustard (optional)
<br><p></p>Directions
<br>step 1: Heat oven to 400 degrees F.
<br>step 2: 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.
<br>step 3: Bake 25 minutes or until chicken is browned and cooked through, turning once.  Serve with Apricot Dipping Sauce, if desired.
<br>step 4: Apricot Dipping Sauce: Mix 1 cup apricot preserves and 2 tablespoons Dijon mustard until well blended.
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Ingredients
- 1 cup BAKER'S ANGEL FLAKE Coconut
- 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
step 1: Heat oven to 400 degrees F.
step 2: 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.
step 3: Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce, if desired.
step 4: Apricot Dipping Sauce: Mix 1 cup apricot preserves and 2 tablespoons Dijon mustard until well blended.

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