Crispy Coconut Chicken Fingers

Crispy Coconut Chicken Fingers

136

"Try this fun and easy appetizer."

Ingredients

40 m {{adjustedServings}} servings
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Original recipe yields 24 servings

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Directions

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  1. Heat oven to 400 degrees F.
  2. 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.
  3. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce, if desired.
  4. Apricot Dipping Sauce: Mix 1 cup apricot preserves and 2 tablespoons Dijon mustard until well blended.
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Reviews

136
  1. 173 Ratings

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I've been making this recipe for many years, and just came across it on this site. My whole family loves it--I don't change a thing, except one time I didn't have any apricot preserves for the ...

Great! moist, coconut flavor.. the butter will make them brown.. so on second batch, I used more butter.. two other changes I made: a little more garlic, and did use the pineapple-apricot preser...

These were great! But I do have a suggestion. Make sure that the chicken is completely covered with the melted butter before baking or they will have uncooked flour still on them.