Follow these steps for perfect results
sweetened flaked coconut
flour
salt
black pepper
garlic powder
boneless skinless chicken breast halves
cut into 1-inch strips
egg
lightly beaten
butter
melted
liquid pina colada nonalcoholic drink mix
sour cream
crushed pineapple
drained
In a flat dish, mix together sweetened flaked coconut, flour, salt, pepper, and garlic powder.
Dip each chicken strip into the lightly beaten egg.
Coat the egg-dipped chicken strips with the coconut mixture, ensuring they are fully covered.
Place the coated chicken strips in a shallow baking pan.
Drizzle the melted butter evenly over the chicken strips.
Bake in a preheated oven at 400 degrees F (200 degrees C) for 25 minutes, or until the chicken is browned and cooked through.
Turn the chicken strips once during baking to ensure even cooking.
To make the Pina Colada Dipping Sauce, combine liquid pina colada nonalcoholic drink mix, sour cream, and drained crushed pineapple in a bowl.
Mix all the dipping sauce ingredients well until fully combined.
Serve the baked coconut chicken fingers hot with the Pina Colada Dipping Sauce.
Expert advice for the best results
For a crispier coating, lightly toast the coconut flakes before using.
Use an air fryer for a healthier alternative to baking.
Serve with a side of rice or vegetables for a complete meal.
Everything you need to know before you start
15 minutes
Chicken can be breaded ahead of time and refrigerated for a few hours.
Arrange chicken fingers on a plate with a small bowl of dipping sauce. Garnish with a pineapple wedge.
Serve hot with Pina Colada Dipping Sauce.
Serve with rice, salad, or vegetables.
Enhances the tropical flavors.
A refreshing complement.
Discover the story behind this recipe
Popularized as a family-friendly dish.
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