Coconut Chicken Fingers

I just made this for my kids, thought since it went over so well, I'd share it.

• 4 pieces of chicken cut into bite size pieces (using de-boned breast is easiest, but cutting the meat off of leg quarters is cheaper)
• 1/2 c. corn starch (should be able to use any starch, it's to keep the egg on the chicken)
• 2 eggs, whisked with 2 T water
• 1 t. salt
• 1 pkg. (14 oz) coconut
• oil

1. Place about 1/2 cup starch in a plate, or pie plate.
2. Put 2 eggs whipped with 2 T water and 1 t salt in another pie plate, or bowl.
3. And the coconut in another plate (place about 1/2 of bag at a time).
4. Roll the chicken pieces first in the starch, then egg and then coconut.
5. Deep fry in hot oil (350°) till browned.

Serve with marmalade/lime dip - 1/4 c marmalade to juice of a 1/2 lime

Contributed by Lolita Cook

Chicken Nuggets I/Chicken Nuggets II/Chicken Nuggets III/Chicken Nuggets IV