Coconut Chicken Fingers
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 10 minutes
Serves 3 people
Categories: Poultry
Ingredients
- 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/2 cup rice flour
- 1/2 cup whole buttermilk
- 1 large egg
- 3/4 cups unsweetened flaked coconut
- 1 1/2 tablespoons canola oil
- Sweet chile sauce (optional)
Directions
-
Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.
-
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.