Coconut Chicken Fingers With Pina Colada Dipping Sauce Recipes

Steps:

• Heat oven to 400°F.
• Beat egg in shallow dish. Combine coconut, flour and seasonings in separate shallow dish. Dip chicken strips, 1 at a time, in egg, then in coconut mixture, turning to evenly both sides of each strip.
• Place on rimmed baking sheet; drizzle with butter.
• Bake 25 min. or until chicken is browned and done, turning after 15 min.

Steps:

• Preheat oven to 400°F.
• Combine first 3 ingredients in a large plastic bag.
• Add chicken to bag and seal.
• Marinate in fridge 1½ hours - turn bag occasionally.
• Combine bread crumbs, coconut, salt, and pepper in a bowl.
• Remove chicken from marinade; discard remaining marinade.
• Dredge chicken, 1 pc at a time into bread crumb mixture.
• Place chicken on a sprayed baking sheet
• Coat top of chicken with cooking spray.
• Bake for 30 minutes or until done.

Steps:

• 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.

Steps:

• 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° for 25 minutes or until brown and cooked through, turning once.
• Make sauce by combining apricot preserves and dijon mustard.

Steps:

• Combine all ingredients and whisk until all is incorporated.
• Refrigerate after use.

Steps:

• Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
• Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
• Preheat oven to 400 degrees F.
• Line a baking sheet with foil and spray with non stick cooking spray.
• Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
• Remove chicken from the marinade and roll each strip in the bread crumb mixture.
• Place on the prepared pan and bake for 30 minutes or until juices run clear.