Coconut Crusted Chicken Fingers

A perfect appetizer or have a vegetable or salad with it to make it a meal.  Very good.



Ingredients:

1 1/2 - 1 3/4 lbs boneless skinless chicken breast tenderloins
2 large eggs, beaten
1 tbsp Seasoned Salt, divided
1 1/2 c plain panko bread crumbs
1 c shredded coconut flakes
1 tbsp Onion Onion Seasoning
olive oil spray
1/3 c mayonnaise
1/3 c Mango Lime Sauce


Instructions:

1.  Combine chicken, eggs and 2 teaspoons Seasoned Salt in a gallon freezer bag; seal well and toss to coat.  Combine bread crumbs, coconut and Onion Onion Seasoning in a gallon bag; seal well and toss to combine.

2.  Preheat oven to 425 degrees F.  Line a large rimmed baking sheet with aluminum foil.  Spray foil with olive oil.  Remove 2-3 pieces of chicken from bag.  Add to bread crumbs and shake to coat.  Place on baking sheet.  Repeat with remaining chicken.

3.  Spray tops of chicken with olive oil.  Bake 12-15 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

4.  Meanwhile, in small bowl, combine mayonnaise, Mango Lime Sauce and remaining 1 teaspoon Seasoned Salt.  Serve with chicken fingers for dipping.

Makes 6 servings.  Serve with steamed green beans sprinkled with Seasoned Salt.

Make Ahead & Freeze:  Prepare step 1.  Combine step 4 ingredients, except mayonnaise, in a quart freezer bag.  Place all bags in a gallon freezer gab.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.