1 1/2lbchicken tenderloins, or boneless, skinless breasts cut into 3/4-inch strips
For the Dipping Sauce:
1/2cuporange marmalade
2teaspoonsmustard
1teaspoonhorseradish
dash salt
drizzle of honey to taste
Instructions
Preheat oven to 475 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
In the bowl of a food processor fitted with the metal blade process coconut until finely chopped.
In a 12 inch skillet, combine the breadcrumbs, coconut and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer to a wide, shallow dish and set aside to cool.
In a second shallow dish, combine flour, garlic powder, cayenne pepper, salt and black pepper.
In a third shallow dish, whisk together egg whites, water, Dijon mustard and marmalade until the egg whites are broken up and the mixture is foamy.
Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumb/coconut mixture, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.
Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.
Meanwhile, in a small bowl combine orange marmalade, mustard, horseradish, salt, and honey. Set aside. Serve as dipping sauce for the chicken fingers.