Crispy Coconut Chicken Fingers

This one is from Our Best Bite's recipe book. They are delicious! If you don't like coconut, I think you'll still like this recipe because there's not a strong coconut flavor or texture.

Crispy Coconut Chicken Fingers
from Our Best Bites
1 cup sweetened coconut flakes
1 cup panko bread crumbs
1-1/2 teaspoons garlic powder
3/4 teaspoon table salt
3/4 teaspoon curry powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/2 cup flour
2 eggs
Boneless, skinless chicken breast (this will make about 1-1/2 large chicken breast halves) in small pieces, or use about 12 chicken tenders

1. Preheat oven to 450 degrees. Spray a baking sheet with non-stick cooking spray and set aside.
2. Chop coconut so it's roughly the same size as the bread crumbs.
3. Combine the coconut, bread crumbs, and spices in a shallow dish. Stir well to make sure everything is evenly distributed.
4. Place the flour in a shallow dish and the eggs in another shallow dish. Whisk the eggs.
5. Working with one chicken piece at a time, dredge the chicken in flour, shaking off any excess. Then dip in the egg, again shaking off any excess. Roll in the bread crumb/coconut mixture, gently pressing the mixture onto the chicken. Place on the prepared baking sheet. Repeat with remaining chicken tenders. To add a little extra crunch, you can drizzle each one with a tiny bit of olive oil (I like to do this).
6. Bake for about 20 minutes or until juices run clear, being careful not to overcook them. Cooking time may be less or more depending on the size of the chicken pieces. The coconut and bread crumbs will be lightly golden brown and crispy.

We really like dipping these in honey mustard. I've used both Litehouse and Ken's honey mustards and they are both delicious.

While an easy meal to make, it is not that quick as breading the chicken takes forever. Once I had Adrian and the kids take care of that part and it went really fast, but usually it's just me so it goes really slow.