Coconut Chicken Fingers

1 cup sweetened coconut flakes
1 cup panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
1/2 cup flour
2 eggs
12 chicken tenders

Preheat oven to 450.  Chop coconut so it's the same size as the breadcrumbs.  Combine coconut, bread crumbs and spices in a shallow dish.  Place flour in a separate dish and whisked eggs in another separate dish.  Dredge chicken in flour, dip in the egg and roll in the bread crumb mixture.  Bake 20 minutes or until done and golden brown.

Label (12):  Preheat oven to 450.  Place bread crumb mixture in a shallow dish, flour in a separate shallow dish and 2 whisked eggs (not included) in another separate shallow dish.  Dredge chicken in flour, dip in the egg and roll in the bread crumb mixture.  Bake 20 minutes or until done and golden brown.