Coconut Chicken Fingers

Ingredients

• 1 cup buttermilk whole
• 3 tablespoons canola oil 
• 1 large eggs 
• 0.3 teaspoon ground pepper red
• 1 cup rice flour 
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless cut into 1/2-inch-thick strips
• 1.5 cups coconut or unsweetened flaked

Equipment

• frying pan

Directions

1. Sprinkle chicken with salt and pepper.
2. Place flour in a shallow dish.
3. Combine buttermilk and egg in a shallow dish, stirring well.
4. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.
5. Heat a large skillet over medium-high heat.
6. Add oil to pan; swirl to coat.
7. Add chicken to pan; cook 6 minutes or until done, turning to brown.
8. Serve with chile sauce, if desired.