Ingredients
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1 cup coconut
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1⁄2 cup flour
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1⁄2 teaspoon salt
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1⁄4 teaspoon black pepper
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1⁄4 teaspoon garlic powder
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1 1⁄2 lbs boneless skinless chicken breasts
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1 egg
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1⁄3 cup melted butter
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1 cup apricot preserves
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2 tablespoons Dijon mustard
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Directions
Prep Time: 20 m | Cook Time: 45mins | Serves:
Crispy Coconut Chicken Fingers, Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here Yummy!”, I think they were delicious you definitely have to flip them once and i do a coating of plain flour before the egg and the batter sticks a little better :), Made this for dinner tonight – it was DELICIOUS !!! made 2 minor tweaks I added about 1/3 C corn starch to the coating mixture & pan deep fried it Used homemade ranch dressing as a dipping sauce It was quick, easy and sooo good
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Steps
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1
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Mix together coconut, flour, salt, pepper and garlic powder in flat dish. |
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Dip chicken strips into egg, then coat with coconut mixture. |
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Place in shallow baking pan and drizzle with melted butter. |
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Bake at 400° for 25 minutes or until brown and cooked through, turning once. |
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5
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Make sauce by combining apricot preserves and dijon mustard. |
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