Kids love the sweetness that the coconut adds to the coating of these chicken fingers. And, if your kids are allergic to wheat flour, note that this recipe uses rice flour instead of wheat flour for the coating.
6 servings (serving size: about 4.5 ounces)
1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk 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.
2. 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. Serve with chile sauce, if desired.
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