October 2, 2014

Coconut Chicken Fingers

Dixie Classic Fair

Coconut Chicken Fingers

1 cup Original Bisquick mix

1 cup flaked coconut

3/4 teaspoon paprika

1/2 teaspoon salt

1/2 cup sweetened condensed milk

2 tablespoons Dijon mustard

1 tablespoon ground coriander

4 boneless chicken breasts, skinned and cut into strips*

1/4 cup butter, melted

Preheat oven to 350 degrees F. Mix Bisquick mix, coconut, paprika and salt together. Set aside. Mix sweetened condensed milk, mustard and coriander together. Coat chicken pieces in milk mixture, allowing excess to drip off before coating each piece with the dry Bisquick/coconut mixture. Place chicken in an lightly greased 13 x 9-inch pan; drizzle with melted butter. Bake 35 to 40 minutes or until golden brown. Makes about 24

-Recipe (adapted) from Dixie Classic Fair Winner, Caroline, 2013 Bisquick Family Favorites Contest