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Crispy Coconut Chicken Fingers with Pina Colada Dipping Sauce

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Serves/Makes: 12
Ready in: < 30 minutes

1 cup sweetened flake coconut

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 1/2 pound boneless skinless chicken breast halves, cut into 1-inch strips

1 egg, lightly beaten

1/3 cup butter or margarine, melted

***Pina Colada Dipping Sauce***

4 ounces pina colada mix
3 ounces sour cream
3 ounces crushed pineapple (drained)

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.

Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.

Pina Colada Dipping Sauce: Mix well and enjoy.

Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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