Crispy Coconut Chicken Fingers

photo by:kraft

Chicken strips are dipped in egg and a seasoned flour and coconut coating then baked until brown and crisp for appetizers with a tropical taste.

time

prep:

15 min

total:

40 min

servings

total:

24 servings, 1 chicken finger each

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What You Need

cup BAKER'S ANGEL FLAKE Coconut

1/2

cup flour

1/2

tsp. salt

1/4

tsp. black pepper

1/4

tsp. garlic powder

1-1/2

lb. boneless skinless chicken breast halves, cut into 1-inch strips

egg, lightly beaten

1/3

cup butter or margarine, melted

Make It

PREHEAT oven to 400°F. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips in egg, then coat with coconut mixture.

PLACE in 15x10x1-inch baking pan. Drizzle with butter.

BAKE 25 minutes or until chicken is browned and cooked through, turning after 15 minutes. Serve with Apricot Dipping Sauce (see Tip), if desired.

Kraft Kitchens Tips

Keeping it Safe

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

Apricot Dipping Sauce

Mix 1 cup apricot preserves and 2 Tbsp. GREY POUPON Dijon Mustard until well blended. Garnish with red pepper strips.

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Johnna311

posted:8/30/2007

This is delish! Huge hit at my party!

beth.leach

posted:8/15/2007

I was disappointed in the flavor of this dish. It was easy to make, and cooked up nicely, but very very bland. The dipping sauce saved it, but if I were going to make it again, I would have to come up with some other kind of seasoning to add. Blah.

a cook

posted:7/27/2007

I loved these. I didn't make the sauce though, I used with a honey mustard dip. I'm not sure what the problem was with the other reviewers, but mine did turn out nice and golden like the picture.

brenda_832

posted:6/24/2007

I thought this was good as an appetizer. My husband and I think it is too sweet with the apricot sauce.

LindsayFerrucci

posted:5/18/2007

Made these for a party and they were a hit! Absolutely wonderful!

pepsi_grl13

posted:4/4/2007

I made this on thighs and used crushed pineapple instead of the apricot preserves. the whole family loved it. It was tasty.

Kryspi71

posted:4/3/2007

I make this recipe and bring it with me to most parties I go to. It is always a big hit! People even request it now! You can also try different combinations with the dipping sauce. Each one I make is fantastic!!

a cook

posted:2/16/2007

My husband and I had been craving coconut chicken for awhile and this one really hits the spot!

a cook

posted:2/1/2007

easy, fast, YUM!

cherry1182

posted:1/27/2007

This recipe was ok. The coconut did not stick as well as I hoped it would and it made a mess of my pan. Next time I'm going to try something a little different.