Coconut Chicken Fingers

1 cup pecans, chopped
1 cup corn flake crumbs
1/2 cup sweetened flaked coconut
2 eggs, beaten
1 Tbl milk
1/2 cup flour
1/4 tsp salt
8 chicken tenders, cut in half leng
3 Tbl butter, melted

Process pecans in food processor until finely chopped. Add corn flake crumbs and coconut. Pulse to blend. Place in a shallow dish. In a separate dish, whisk together eggs and milk. In yet another dish, combine flour and salt. Dip chicken strips in flour mixture until completely coated. Dip flour coated chicken into egg mixture, then into pecan crumb mixture. Press coating onto chicken. Place coated chicken on a foil-lined, buttered baking sheet. Drizzle with melted butter. Bake at 400° for 10 to 15 minutes, until golden brown and cooked through. Allow to cool completely. Place cooked chicken strips into freezer and allow to freeze. When completely frozen, transfer strips to freezer bag. Label and return to freezer.

To serve: Thaw. Heat in microwave or in toaster oven. Serve with Marmalade Dipping Sauce.