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