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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dpalatucci

posted:6/21/2004

Delicious recipe! I cut the chicken into bite-size pieces and dipped in honey mustard. Very tasty!

smorrs

posted:6/7/2004

I thought it was super tasty and so did the kids! It worked really well for the adults and children!

Ivetico

posted:5/14/2004

I baked it, but it didn't look very appetizing. It didn't come out as brown as it does in the picture. But it was very tasty and easy. Caution: the Red Lobster Pina Colada dipping sauce is great, but the recipe I got online was for a huge serving.

aklatessa

posted:4/21/2004

a cook

posted:11/16/2003

A friend made this for a get-together and all 11 of us raved about it!

a cook

posted:4/27/2003

Excellent! I kept the chicken breasts whole and served it with Red Lobster Pina Colada Dipping Sauce. (you can find the recipe on the WWW) Very elegant looking and tasting, VERY easy.

kim wieczorek

posted:4/19/2003

a cook

posted:3/17/2003

I used these for an appetizer at a party. Everyone loved them, even the kids. I will make them again and again.

a cook

posted:12/15/2002

This recipe was used as a hot dish on a buffet at a reception. Several ladies asked for the recipe. I introduced them to Kraft Interactive Kitchen. It had a rave review.

a cook

posted:9/14/2002

I have made this recipe several times and it has been great, even for kids. Tip, use if possible cast iron skillet (Crispier)