COCONUT CHICKEN (OR SHRIMP!) AND ORANGE SWEET AND SOUR DIPPING SAUCE

My husband loves shrimp...I don't. He always wants me to make them. I finally found a recipe that we could both love - him with shrimp, me with chicken. A match made in heaven.

The shrimp:

(recipe adapted from Our Best Bites)
12 chicken tenders (or shrimp
1-2 eggs, wisked together

1/2 c. flour

1 c. sweetened coconut flakes

1 c. panko bread crumbs

1 1/2 tsp garlic powder

1 tsp table salt

3/4 tsp curry powder

1/2 tsp onion powder

1/8 tsp cayenne pepper

Preheat oven to 450 degrees. Mix coconut, panko, and spices in a shallow dish. Place flour in another shallow dish, and the eggs in another. Dip chicken in flour, then egg, then panko mixture. Coat well. Place the coated chicken tenders on a foil lined baking sheet that has been sprayed with cooking spray. Drizzle with olive oil. Bake in preheated oven for about 20 minutes or until done. (if using shrimp, use peeled, deveined shrimp and wash and pat dry. Then dip and coat the same way as the chicken and bake in oven until pink and curled).

Orange Marmalade dipping sauce:

orange marmalade

soy sauce

rice wine vinegar

ketchup

salt and pepper

mix together to taste and dip away!!!! any sweet and sour sauce would be delicious with this. I intend to try more.