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. <br>

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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