Crispy Coconut Chicken Fingers

Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which i have also posted here. Yummy!!

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.

coconut, flour, salt, black pepper, garlic powder, boneless skinless chicken breasts, egg, butter, apricot preserves, dijon mustard