Preheat the oven to 190 °C (375 °F)
Slice each chicken breast into four strips.
Prepare three deep dishes. Pour the flour into the first dish. In the second dish, beat the two eggs. Mix the Haiku Panko, coconut, Cayenne pepper and salt in the third dish. Thoroughly coat the chicken strips in the flour then shake off the excess. Dip them into the egg mixture then coat with the Panko and coconut.
Heat the oil in a pan over medium heat. Fry half the chicken strips for 2 minutes on each side. Transfer to a parchment covered cookie sheet. Repeat with the rest of the chicken strips.
Continue cooking in the oven for 8 to 10 minutes, just until the inside of the chicken has no more pink.
Serve with your favorite dipping sauce.
Crispy coconut chicken fingers
Prep time: 15 minutes
Cooking time: 16 minutes
Servings: 4 servings (16 chicken fingers)