Coconut-Chicken Dippers

photo by:kraft

Coconut Chicken Dippers are the perfect casual finger food. A tasty mayo and mango chutney dip pairs perfectly with them.

time

prep:

15 min

total:

29 min

servings

total:

4 servings

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What You Need

pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

cup BAKER'S ANGEL FLAKE Coconut, toasted

1/4

tsp. each curry powder and ground red pepper (cayenne)

egg

lb. boneless skinless chicken breasts, cut into 1-inch-wide strips

1/4

cup MIRACLE WHIP Dressing

Tbsp. mango chutney

Make It

HEAT oven to 400ºF.

COMBINE coating mix, coconut and seasonings in pie plate. Beat egg in second pie plate.

DIP chicken in egg, then in coating mixture, turning to evenly coat both sides of each strip; place in 15x10x1-inch pan sprayed with cooking spray. Discard any remaining coating mix.

BAKE 12 to 14 min. or until chicken is done. Meanwhile, mix dressing and chutney.

SERVE chicken as dippers with the sauce.

Kraft Kitchens Tips

How to Double

Prepare as directed, doubling all ingredients. For best results, be sure to use a pan large enough to arrange chicken strips in single layer in pan.

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.

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a cook

posted:1/30/2011

My family enjoyed this recipe alot. The curry and cayenne gave the breading a real kick but not too much since my 4 yo loved it too. Hubby wasn't a fan of the dipping sauce but he doesn't like mayo. Will probably try a different sauce next time.

a cook

posted:1/26/2011

my family loved this, will definately make this again!

chloe_aka_curly

posted:1/22/2011

I made this and used about 1/2 cup more of coconut and NO pepper as we have kids. We used a Sweet and sour dipping sauce and it was WONDERFUL! I think it would also be good dipped in honey.

shopprnh

posted:1/16/2011

These chicken dippers were great! I would maybe make them with a bit more coconut next time.