Crispy Coconut Chicken Fingers
1 C. sweetened flaked coconut
1/2 C. flour
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1 1/2 lb boneless skinless chicken breast halves, cut into 1" strips 1
egg, lightly beaten
1/3 C. butter or margarine, melted
Heat oven to 400 degrees. 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 25 minutes or until chicken is browned
and cooked through, turning once
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