Crispy Coconut Chicken Fingers

Ingredients

• 1 1/2 lbs. chicken breasts, skinned, deboned and cut into bite sized pieces
• 2 eggs
• 1 cup cornstarch
• 1 cup sweetened coconut flakes
• 1 cup gluten-free bread crumbs (you can make these from your bread, buy them at The Good Earth) or regular if you are not concerned about gluten-free
• 1 1/2 tsp garlic powder
• 3/4 tsp salt
• 3/4 tsp curry powder

Directions

1. Preheat oven to 400 degrees.
2. Chop coconut and mix with bread crumbs and spices.
3. Place in shallow dish.
4. Beat the egg and place in another shallow dish, and put the cornstarch in a 3rd dish.
5. Roll each piece of chicken in the cornstarch, then in the egg, then in the bread crumb mixture until coated.
6. Place on a cookie sheet lined with sprayed foil.
7. Bake until cooked through, about 20-25 minutes.