Coconut Chicken Fingers With Pina Colada Dipping Sauce

• sweetened flaked coconut↗1 cup
• flour↗1⁄2 cup
• salt↗1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon
• garlic powder↗1⁄4 teaspoon
• boneless skinless chicken breast halves, cut into 1-inch strips↗1 1⁄2 lbs
• egg, lightly beaten↗1
• butter, melted↗1⁄3 cup
• Pina Colada Dipping Sauce
• liquid pina colada nonalcoholic drink mix4 ounces
• sour cream↗3 ounces
• crushed pineapple, drained↗3 ounces

Step-by-step instructions

1. 1

   Mix together coconut, flour, salt, pepper and garlic powder in flat dish.

2. 2

   Dip chicken strips into egg, then coat with coconut mixture.

3. 3

   Place in shallow baking pan and drizzle with melted butter.

4. 4

   Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.

5. 5

   To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.