Coconut chicken fingers



  • 1 cup shredded unsweetened coconut flakes
  • ½ cup flour or Panko bread crumbs
  • 4 tsp American Classic Char-it Rub
  • ½ tsp Salt
  • 1-1/2 lb boneless chicken breast halves, cut into 1-inchstrips
  • 1egg, lightly beaten
  • 1/3cup butter or margarine, melted


  • Preheat oven to 400F. Mix coconut, flour or breadcrumbs, American Classic Char-it and salt in a medium bowl. Dip chicken strips in egg, then coat with the coconut mixture. Place on a baking tray and drizzle with butter or margarine.
  • Bake for 25 minutes or until chicken is browned and cooked through, turning after 15 minutes.
  • Serve with Apricot Dipping sauce, if desired. *Substitute the American Classic Char-it with Mediterranean Fresh, Tandoori Heat or Green Peppercorn Char-it.*