Coconut Chicken Fingers or Shrimp

Ingredients:
8-12 chicken tenders, thawed
2 eggs, slightly beaten
1/2 C flour
1 C sweetened coconut flakes, chopped to about same size as bread crumbs
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
1/2 tsp curry powder
1/4 tsp onion powder

Directions:
PREHEAT oven to 450*
WORK with one chicken tender at a time
COMBINE coconut, bread crumbs and spices in a shallow dish
DREDGE thawed chicken tenders through flour, should stil be wet with own chicken juices
AFTER dip each in egg until coated
COAT tender in coconut/bread crumb/spice mixture. Press mixture on firmly so it is well coated.
COOK on foil/parchment covered cookie sheet @450* for 18 - 20 minutes
SERVE with sweet and sour sauce.

*Taken from OurBestBites.com

**If using shrimp, Preheat oven to 400*. Use med to large shrimp, thawed, peeled, and deveined.
Cook @ 400* for 15 to 20 mins.