Entrée

Coconut-Chicken Dippers

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prep time

15 min

total time

29 min

makes

4 servings, 1/4 chicken dippers (132 g) and 1 Tbsp. (15 mL) dipping sauce each

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photo by:

kraft

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What You Need

1 pouch Shake'N Bake Extra Crispy Original Coating Mix

1 cup flaked coconut, toasted

1/4 tsp. each curry powder and cayenne pepper

1 egg

1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch-wide strips

1/4 cup Miracle Whip Original Spread

1 Tbsp. mango chutney

Make It

HEAT oven to 400ºF.

COMBINE coating mix, coconut, curry powder and pepper in pie plate. Lightly beat egg in second pie plate.

DIP chicken in egg then in coating mixture, turning to evenly coat both sides of each strip. Place in 17x11-1/2x3/4-inch pan sprayed with cooking spray. Discard any remaining coating mixture.

BAKE 12 to 14 min. or until chicken is done. Meanwhile, combine mix Miracle Whip and chutney.

SERVE chicken as dippers with the sauce.

kraft kitchens tips

How to Double

Prepare as directed, doubling all ingredients. For best results, be sure to use a baking pan large enough to arrange chicken strips in single layer in pan.

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rating

Perfect amount of spice to please both the kids and the adults. Will add this as a regular recipe in our household. Much better than store bought!
posted by mezzatme | on 1/26/2013

rating

Wonderful. We have made this 3 or 4 times and it wonderful. Everyone always asks for the recipe and there is never any left. Will make this again.
posted by ritap01 | on 12/2/2012

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Sooo easy. Nice little zip to the regular chicken fingers.The chutney is perfect with it. Love'em will make again .
posted by a cook | on 5/30/2012

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Absolutely amazing. I will make this over & over & over again. It was lucky that I came across it.. I had mango chutney in the pantry that I didn't know what to do with, so I searched and found this gem of a recipe! So so good.
posted by darce16 | on 10/20/2011

rating

So tasty! I usually make my own "Shake N' Bake", so that might be why they aren't as crispy as I would like, and I've never made it with the dip... but on their own, or with peanut sauce? MmmmmM! A big hit.
posted by krob.08 | on 4/24/2011

rating

A fun twist! I don't like shrimp but I imagine this is what coconut shrimp would taste like. The curry and cayenne gave it a little kick, which was nice and the chicken was even good as leftovers! I wish I had been able to get it crispier but all the same, it was delicious!
posted by fife66 | on 3/11/2011

rating

I liked this recipe because it's a refreshing change from plain old chicken breasts! The curry and cayenne pepper add a really nice flavour and the toasted coconut makes them nice and crispy, but they aren't as good re-heated, so it's best to use them up that same night.
posted by clakusta | on 2/23/2011

rating

Very yummy.I've made it twice and my familiy likes it. For the kids I mix Miracle Whip and ketchup. They like that dip better.
posted by sweetmommy2007 | on 2/16/2011