Crispy Coconut Chicken Fingers

*I had a request over 2 weeks ago to post theses chicken fingers. Sorry it has taken me so long, hope you enjoy!

Mmmmm, crunchy on the outside, moist on the inside, these chicken fingers were pretty perfect; aside from the fact that there was coconut involved-which I love! We couldn't get enough of these, they were a big hit at our house, kids and all! I loved dipping them in the sweet chili sauce; the contrast was a great combination. To use some of the leftover coconut milk, I served the chicken with this Thai Coconut Rice, as well as some sweet peas.

Crispy Coconut Chicken Fingers
1 lb. boneless, skinless chicken breasts (about 2)
1 large egg
1/4 cup coconut milk
1/2 cup flour
1 cup panko bread crumbs
1 cup shredded coconut
1/2 tsp. salt
1/4 tsp. pepper
sweet chili sauce

Trim off fat from chicken breasts and cut them into strips. Preheat oven to 450 degrees F.

Set up your breading station on the counter, using either 3 plates or bowls, set in a row. At the end, place your baking sheet, either sprayed with cooking spray or lined with a silpat. In the first container, combine the flour, salt and pepper. In the second, whisk together the egg and coconut milk. In the last container, combine the panko with the shredded coconut.

Bring your chicken over; dredge each piece lightly in the flour, shaking off any excess. Next dip it in the egg/coconut mixture, then the coconut and bread crumbs, pressing lightly to make sure it sticks to the chicken. Lay each piece on the baking sheet. (When putting your chicken pieces through the breading station, it is helpful to use one hand for the wet and one hand for the dry. That way, your fingers don't get stuck with all the breading on them.)

Bake chicken strips for about 12-15 minutes or until no longer pink. Serve with sweet chili sauce (readily available on the Asian aisle of most markets).

SOURCE: Adapted from Budget Bytes