I found this recipe on a great blog I follow (gratefulforgrace.com), adapted it to be gluten-free, and have enjoyed our own version of chicken fingers!
1 cup unsweetened shredded coconut
1/2 cup all-purpose (GF) flour
1/2 t. salt
1/4 t. garlic powder
1 1/2 pounds chicken breasts cut into strips
1 egg, lightly beaten
1/3 cup butter
1 cup apricot preserves
2 T Dijon mustard
Preheat oven to 400 degrees.
Mix apricot preserves and mustard together for dipping sauce and set aside.
Mix coconut, flour, salt, pepper, and garlic powder in medium bowl.
Dip chicken strips into egg, then coat with coconut mixture.
Place in shallow baking pan; drizzle with melted butter.
Bake 25 minutes or until chicken is browned and cooked through, turning once.
Make sure to serve with the yummy dipping sauce!
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.