The Olive Bin

Coconut Balsamic Chicken Fingers

Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk, Coconut Balsamic, and egg in a separate shallow dish, stirring well. Place coconut in third small dish. Dredge chicken in flour; shake off excess. Then dip chicken in egg mixture; dredge in coconut. Heat a large skillet over medium-high heat. Add olive oill to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown.
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Ingredients

Number Of Servings: 4

4 6-oz boneless, skinless chicken breasts, cut into 1/2 inch strips
3 T of The Olive Bin's Coconut Balsamic Vinegar
3 T of The Olive Bin's Lime 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

Directions

  1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk, Coconut Balsamic, and egg in a separate shallow dish, stirring well. Place coconut in third small dish.
  2. Dredge chicken in flour; shake off excess. Then dip chicken in egg mixture; dredge in coconut.
  3. Heat a large skillet over medium-high heat. Add olive oill to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown.

Associated Products

Coconut White Balsamic
Coconut White Balsamic
Buy This Product
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Lime Olive Oil
Lime Olive Oil
Buy This Product
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