Saturday, October 17, 2009
COCONUT CHICKEN FINGERS WITH HONEY MUSTARD SAUCE
1 cup flake coconut
1/2 tsp salt
1/4 tsp garlic powder
1 1/2 lbs chicken tenders
1/2 cup flour
1/4 tsp pepper
1 egg, beaten
2 tablespoons butter, melted
1. Mix coconut, flour, salt, pepper and garlic powder in a bowl. Dip chicken tenders in egg and coat with coconut mixture.
2. Place chicken on a greased cookie sheet or baking pan and drizzle with butter using a fork. Bake 25 minutes at 400 degrees.
These chicken fingers are amazing when served with this honey mustard sauce! http://youdrivemecrafty.blogspot.com/2010/12/honey-mustard-dipping-sauce.html
*I put all my dry ingredients in a large ziploc bag and shake to mix. Then once the chicken tenders are coated in egg I add them to the bag and shake to coat them. After they are laid out on the pan I sprinkle the leftover coconut in the bald spots.