Chicken Fingers!!

No, I didn't make these with my newly processed chicken. ;) But, that doesn't make them any less yummy!

I was struck with a craving a couple months ago for...

Chicken Fingers.

I know. Totally weird. I'm over 30, and I'm craving chicken fingers?!? They're totally a 'kid food'. But, there it was. Maybe it was because I hadn't had one in eight years or so. But, for whatever reason, I needed a chicken finger fix.

I found a recipe online. It looked good, but it needed some tweaking to be perfect. Here is what I did:

Crispy Coconut Chicken Fingers

1 c. shredded coconut (I actually mix one bag sweetened and one bag unsweetened for baking. So, this is what I used.)
1/2 c. white rice flour
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 1/2 pounds boneless, skinless chicken breasts, cut into strips. (I bought a bag of those big, frozen chicken breasts from Food Basics, and used the entire bag.)
1 egg, lightly beaten
Butter for frying

Heat oven to 325F. Mix coconut, flour, salt, pepper, and garlic powder in a medium bowl. Dip chicken strips into egg, then coat with the coconut mixture. Fry in a frying pan in butter until coating is golden. Place on a cookie sheet in the oven while you continue frying the other strips. Cut one open to make sure they're done before you eat them. I seem to remember that I had to make a bit more of the coating mixture to do the whole bag of breasts, just so you know. I will be doing this again now that winter is coming, and then I'll know for sure. :)

Serve with your favourite dipping sauce. We liked:

Apricot Dipping Sauce

1 c. apricot jam (Triple Fruit, if you have it.)
3 TBSP Dijon mustard

Mix. Eat with chicken fingers. :)