Coconut Chicken Fingers

• 20 each boneless skinless chicken breasts (6 oz. each)
• 2-1/2 cups flour
• 2-1/2 tsp. salt
• 1 tsp. pepper
• 10 each eggs
• 2/3 cup water
• 1-1/2 qt. BAKER'S ANGEL FLAKE Coconut
• oil for frying

1. Cut each chicken breast lengthwise into strips.
2. Mix flour, salt and pepper in shallow pan.
3. Add chicken strips; toss to coat.
4. Beat eggs with water in large bowl with wire whisk until well blended.
5. Dip chicken strips into egg mixture, then into coconut, turning to evenly coat each piece with coconut.
6. Add chicken, in batches, to hot oil in deep fryer.
7. Cook at 350F for 5 to 6 minutes or until chicken is cooked through.

chicken breasts, flour, salt, pepper, eggs, water, s angel, oil

Taken from www.kraftrecipes.com/recipes/coconut-chicken-fingers-96822.aspx (may not work)