Coconut Chicken Fingers

Have you ever had coconut shrimp? I'm allergic to shrimp so I never have, but it looks so good to me. So when I saw this recipe (on a website that has since disappeared), I wanted to make it. I love coconut and having it in a savory dish sounded really good, and it is. I dipped them in Winger's Sauce, which I bought at the store. And it's baked, not fried. Next time I'll try a mango dipping sauce recipe that sounds really good with coconutty chicken.

Coconut Chicken Fingers

1 c. flaked coconut

1/2 c. flour

1 t. salt

1/2 t. black pepper

1/2 t. garlic powder

1/2 t. onion powder

1-2 eggs 

Mix all dry ingredients together. Mix up an egg in a separate bowl.

Dip chicken fingers in egg, then coconut mixture and place on a shallow baking pan. Once all the chicken is coated, melt 1/3 cup of butter and drizzle it over the top of the chicken.

Now bake these in a 400° oven  25 to 30 minutes, turning all fingers over after the first 15 minutes until golden brown.