Crispy Coconut Chicken Fingers

Ingredients 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.

BAKE at 400°F for 25 minutes or until chicken is browned and cooked through, turning once.

Serve with Apricot Dipping Sauce, if desired.

Makes about 2 dozen chicken fingers.

Tip: Cut raw boneless chicken breasts into pieces when they are partially frozen to make them easier to cut and to prevent knife from slipping.

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