1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch strips
1/2 cup frozen orange juice concentrate, thawed
4 cloves garlic, minced
2 large eggs
2 1/2 cups honey frosted flakes cereal, crushed into crumbs
2/3 cup shredded unsweetened coconut
2 tablespoons light brown sugar
3 tablespoons butter, melted
In a resealable bag, toss the chicken together with the orange juice concentrate and half of the garlic. Marinate the chicken in the refrigerator for 2 to 8 hours, turning occasionally.

Preheat the oven to 400°F and lightly grease or line a baking sheet with parchment paper.

In a small bowl, beat the eggs. In a large bowl, combine the frosted flake crumbs, coconut, brown sugar and remaining garlic. Drizzle the melted butter over the coating and mix thoroughly.

With one hand, dip each chicken piece into the egg, shaking off any drips, and place in the frosted flake mixture. With the other hand, pat the coating on both sides of the chicken and place on the prepared baking sheet. Repeat with the remaining chicken fingers. Bake for 12–14 minutes or until crisped, browned and cooked through.