Restaurant-Style Chicken Strips

This simple recipe was so yummy that we felt like we had gone out to eat! Don't worry about the coconut - you really can't even tell it's there - but you do need it for this one.

1 stick butter, melted
1 t paprika
1/2 t cayenne pepper
1 pkg Ritz crackers (just a single sleeve)
1/2 c shredded coconut (I use sweetened kind since it's easier to find)
1 1/2 lbs. chicken, sliced into strips

Pre-heat oven to 400 degrees

1. Mix butter, paprika, & cayenne pepper together.
2. Process crackers & coconut in a food processor or blender until very finely chopped.
3. Dip chicken in butter (you should mix it again to get the spices to combine) then coat with the cracker mix.
4. Arrange on a broiler pan or wire rack.
5. Bake 25 to 30 minutes until golden brown & crispy.
6. Serve hot with Sweet & Tangy Honey Mustard Dip.