Coconut Chicken Fingers

We tried this new recipe recently and really enjoyed it. The recipe is adapted from Budget Bytes, which is is great website, by the way! I'm always up for feeding my family affordably, and it's even better when it's delicious! I served these with Mae Ploy sweet chili sauce, but next time, I think I'll use a sweet & sour sauce that's not so spicy for my kids. I also baked mine in the oven, rather than frying in oil because I found that the coconut coating was just falling off in the pan.  Bonus: It saves on calories and fat and it's much easier!

Total Recipe cost: $6.91
Servings Per Recipe: 6 (4 strips each)
Cost per serving: $1.15
Prep time: 15 min. Cook time: 15 min. Total: 30 min.

2 pounds boneless, skinless chicken breasts

2 large eggs

1/4 cup coconut milk (optional)

1/2 cup all-purpose flour

1 cup panko bread crumbs

1 cup shredded coconut

1/2 tsp. salt

1 cup sweet chili sauce (or sweet & sour sauce)

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper (or tin foil sprayed with non-stick cooking spray) and set aside. 
2. Cut off any extra fat from the chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short.
3. Prepare your breading station by gathering three bowls. In the first bowl, combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.
4. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.
5. After breading the strips, place chicken on prepared baking sheet. Bake for 20 minutes at 400 degrees F. Serve immediately with sweet chili sauce (or sweet & sour sauce) to dip in.