On Tap Oil & Vinegar Recipe Detail

Coconut Chicken Fingers

Ingredients:

• 4 - 6 ounce skinless, boneless chicken breast halves, cut into 1/2 inch thick strips
• 3 Tbsp. Coconut White Balsamic Vinegar
• 3 Tbsp. Extra Virgin Olive Oil
• 1/2 tsp. salt
• 1/4 tsp. ground red pepper
• 1 cup rice flour
• 1 cup whole buttermilk
• 1 large egg
• 1 1/2 cup unsweetened flaked coconut

Directions:

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 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.