Coconut Chicken Fingers with Pineapple Sweet and Sour Sauce
Course: Appetizer, Main Course
1 to 1.25lbsraw chicken tenders
1cupsweetened flake coconut
1cuppanko bread crumbs
For the sauce:
Preheat the oven to 425° F. Lightly spray a baking sheet with non-stick cooking spray.
In a medium bowl, combine the coconut, panko, flour, garlic powder, ginger, salt, and black pepper and mix well.
In a small bowl, beat the two eggs with the water and 1 tablespoon Dijon mustard.
Dip the chicken tenders in the egg mixture and then dredge them in the coconut bread crumb mixture. Be sure to press gently to get the coating to stick. Place the chicken tenders on the prepared backing sheet. (Optional: For added color lightly spritz the prepared chicken tenders with non-stick cooking spray.)
Bake for 15 to 17 minutes or until the juices run clear.
To make the sauce:
Combine the pineapple preserves, white vinegar, and 2 teaspoons Dijon mustard; mix well.
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