Day 4 - Crunchy Coconut Chicken and Mango Yoghurt Dipping Sauce

I was a little worried the coconut would make this too sweet with the chicken but the sweetness is really tempered by the chilli.  My husband loved it too as it seems it's fab manly finger food for while watching the match.  I think this one would go down well at a party too and you could make everything in advance and then bake them off at the last minute.

INGREDIENTS:
2 packs of Chicken mini-fillets
4 eggs
1 cup plain flour
1 cup plain breadcrumbs
1/2 cup desicated coconut
5 - 15 drops of tabasco sauce (to taste)
fry lite
salt and pepper to taste


For the Mango Yoghurt Dip see Day 1 recipe.

Method:
1) Pre-heat oven to 200*C
2) Mix breadcrumbs and coconut together
3) lightly beat eggs together adding salt, pepper and tabasco
4) Spray 2 metal trays with fry lite
5) Set up your breading station with flour in one container, eggs in another and breadcrumbs and coconut in another.
6) Dip each piece of chicken in the flour, egg and breadcrumbs in that order, ensuring that each strip is fully coated with each layer.
7) Place the strips on the trays sprayed with fry lite and make sure they're in one layer with room.
8) Bake the chicken strips for 25-30 minutes (cut one in half to make sure it's fully opaque and cooked through).
9) Serve with the mango yoghurt dipping sauce