Crispy Coconut Chicken

Ingredients
  • 1 cup flake coconut
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1-1/2 lb. boneless skinless chicken breast halves, cut into 1-inch strips
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
Directions
  • Preheat oven to 400°F (204°C).
  • Mix flake coconut, flour, salt, pepper and garlic powder in medium bowl.
  • Dip chicken strips in egg, then coat with coconut mixture and place in 15x10x1-inch baking pan. Drizzle with butter.
  • Bake for 25 minutes or until chicken is browned and cooked through, turning after 15 minutes.
  • Serves around 24, 1 chicken piece each