Coconut Chicken w/Pina Colada Dipping Sauce

Coconut Chicken
12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.
Chop the coconut into smaller pieces. Mix with Panko Bread crumbs and also add the garlic powder, salt, curry powder, onion powder, and cayenne pepper. (I used chiplote chile pepper instead).

Put everything into there dishes, Bread crumb mixture, egg (beated a little), and flour. Dip the chicken first in the flour, egg, then bread crumb mixture. Repeat this with all your pieces of chicken. I would do atleast 3 pieces at a time, just so you don't have to keep washing your hands, or use one hand for flour and egg and the other for the bread crumbs. Place on cookie sheet and bake for 20 min. You could dip them in Ranch, Sweet and Sour sauce, or in the Pina Colada Sauce. Enjoy!

Red Lobster Pina Colada Dipping Sauce
1 cup Pina Colada Mix or Coconut Milk
1/4 cup Water
2 tablespoons Crushed Pineapple (drained)
1 tablespoon Sweetened Coconut Flakes plus
1 teaspoon Sweetened Coconut Flakes
3 tablespoons Powdered Sugar plus
1 teaspoon Powdered Sugar
1 1/2 teaspoon Corn Starch
3 teaspoons Cold Water

Mix Pina Colada Mix, water,crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature. Enjoy!