Coconut Chicken Fingers With Pina Colada Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This is a crispy baked chicken finger recipe, but love it fried, too. The sauce is delicious. Ingredients:
1 cup sweetened flaked coconut |
1/2 cup flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon garlic powder |
1 1/2 lbs boneless skinless chicken breast halves, cut into 1-inch strips |
1 egg, lightly beaten |
1/3 cup butter, melted |
4 ounces liquid pina colada nonalcoholic drink mix |
3 ounces sour cream |
3 ounces crushed pineapple, drained |
Directions:
1. Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
2. Dip chicken strips into egg, then coat with coconut mixture.
3. Place in shallow baking pan and drizzle with melted butter.
4. Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
5. To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.
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