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Appetizers

Crispy Coconut Chicken Fingers

Crispy Coconut Chicken Fingers recipe
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

1
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
1
 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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