Coconut Chicken Fingers With Pina Colada Dipping Sauce
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2-3
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
-
Pina Colada Dipping Sauce
- 4 ounces liquid pina colada nonalcoholic drink mix
- 3 ounces sour cream
- 3 ounces crushed pineapple, drained
directions
- Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
- Dip chicken strips into egg, then coat with coconut mixture.
- Place in shallow baking pan and drizzle with melted butter.
- Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
- To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!