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

  1. 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.

  2. 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.

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