Hawaiian Chicken Fingers

Ingredients:

Chicken fingers

• 0.5 cup sweet coconut flakes
• 1 and 1/4 tbsp. panko breadcrumbs
• 1 teaspoon paprika
• 3 tbsp coconut oil, melted
• 2 large eggs
• 2 large boneless, skinless chicken breasts, each cut into 8 strips

Dip sauce

• 1/3 cup Thai sweet chili sauce
• 2 tablespoons mayonnaise
• Juice of half a lime

Preparation:

1. Prepare the dipping sauce: In a bowl, combine sweet chili sauce, mayonnaise and lime juice.
   
   Preheat the oven to 220°C. Spread the coconut flakes on a baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Transfer to a shallow bowl and let cool, then mix with the breadcrumbs, paprika, and coconut oil. The mixture should resemble wet sand.
2. In a separate shallow bowl, beat the eggs with 0.5 teaspoon of salt. Place a wire rack on a baking sheet and spray it with cooking spray.
3. Prepare chicken fingersDip the chicken in the egg mixture, shaking off any excess; then coat in the coconut mixture, pressing firmly to adhere. Place the chicken on the prepared rack; spray generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. Serve with the dipping sauce.