Coconut Chicken Strip with BBQ DIP

Instructions

1. Preheat the oven 425°F (or about 218°C).
2. Beat the chicken so it’s slightly flattened. Then cut into strips.
3. Combine the salt, pepper, paprika powder, and pinch of oregano into the desiccated coconut.
4. Beat the egg.
5. Coat the chicken strips in the beaten egg, then coat with all purpose flour, back to egg, then into the the desiccated coconut.
6. Bake the chicken in 425°F (about 218°C) for about 20 minutes.
7. For the BBQ dipping sauce: combine all the dipping sauce ingredient together, then bring to medium heat to stick them all together.