Monday, January 23, 2012

Coconut Chicken Tenders

1 C. Angel Flake coconut
½ C. flour
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
1 ½ lbs boneless, skinless chicken tenders
1 egg, lightly beaten
1/3 C. butter or margarine

Heat oven to 400°F. Mix coconut, flour, salt, pepper, and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan; drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with dipping sauce (see below).

Dipping Sauces:
Recipes adapted from the internet. I am unable to remember their location.

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