Rate this recipe
5/5
(2 Votes)
Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 cup rice flour
- 1 cup whole buttermilk
- 1 large egg
- 1 1/2 cups unsweetened flaked coconut
- 3 tablespoons canola oil
- Sweet chile sauce (optional)
Details
Servings 6
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
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.
You'll also love
- Pace Tequila Lime Tilapia 5/5 (2 Votes)
- Clam Chowder 4.1/5 (7 Votes)
- Pumpkin Apple Cupcakes 5/5 (3 Votes)
- Pineapple Coconut CheeseCake 5/5 (1 Votes)
Review this recipe