4 (1 1/2-lb) total skinless, boneless chicken breast halves, cut into 1/2-inch strips
1/2 tsp salt
1/4 tsp ground red pepper
1 cup brown rice flour
1 cup buttermilk
1 egg
1 1/2 cups unsweetened flaked coconut
3 tbsp canola oil
Sprinkle chicken with the salt and red pepper.
Place the flour in a pie plate or shallow dish.
Combine the buttermilk and egg in a shallow dish, stirring with a fork to mix well.
Place the coconut in another shallow dish.
Dredge the chicken strips in the flour; shake off excess. Dip chicken into the egg/milk mixture and dredge in the coconut.
Heat the oil in a large skillet over medium-high heat, swirling to coat entire bottom of pan. Add the chicken and cook 6-7 minutes or until done, turning to brown both sides.
Serve with a chili or other sauce, if desired.
1/4 tsp ground red pepper
1 cup brown rice flour
1 cup buttermilk
1 egg
1 1/2 cups unsweetened flaked coconut
3 tbsp canola oil
Sprinkle chicken with the salt and red pepper.
Place the flour in a pie plate or shallow dish.
Combine the buttermilk and egg in a shallow dish, stirring with a fork to mix well.
Place the coconut in another shallow dish.
Dredge the chicken strips in the flour; shake off excess. Dip chicken into the egg/milk mixture and dredge in the coconut.
Heat the oil in a large skillet over medium-high heat, swirling to coat entire bottom of pan. Add the chicken and cook 6-7 minutes or until done, turning to brown both sides.
Serve with a chili or other sauce, if desired.
FILE PHOTO
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