Coconut Chicken Fingers

There's a little restaurant near my office that serves Coconut Chicken Fingers as an appetizer. I absolutely love them, so I finally decided to try my own version. I didn't use any salt in this, so you might want to add a little when you try the recipe. I keep a big bag of frozen chicken tenderloins in the freezer for use in several different recipes.

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Coconut Chicken Fingers

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10-12 chicken breast tenderloins

2 eggs, beaten

1 & 1/2 cups flour

3/4 cup coconut

1 teaspoon cinnamon

1/2 cup flour

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Soak breast tenderloins in salt water in refrigerator until thawed. Combine 1 & 1/2 cups flour, coconut and cinnamon in shallow bowl. Place beaten eggs in a separate shallow bowl. Place 1/2 cup flour in shallow bowl. After rinsing, dip chicken in plain flour, then in egg, and finish in flour/coconut combo. Pre-heat oil in your skillet over medium-hot heat. You want about 1/4 inch of oil in the skillet. Fry chicken until golden brown, turning once- about 10-15 minutes. Drain on paper towels. I like this plain, but it is also good served with honey-mustard dressing for dipping.