If you are looking for a healthy chicken finger recipe, look no further. This is great, with a wonderful crunch, and mild coconut flavor.
- 4 Skinless, boneless chicken breast halves, cut into 1/2 inch thick strips
- 3T The Olive Grove’s Coconut Balsamic Vinegar
- 3T The Olive Grove’s Coconut Oil
- 1/2t Sea salt
- 1/4t Ground red pepper
- 1C Rice flour
- 1C Whole buttermilk
- 1 large Egg
- 1 1/2C Unsweetened flaked coconut
Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk, coconut balsamic 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 coconut oil in a large skillet over medium-high heat. Add chicken to pan and cook 6 minutes or until done, turning once to brown.