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Ingredients
  • 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 cup whole wheat flour
  • 1 cup whole buttermilk
  • 1 large egg
  • 1 1/2 cups unsweetened flaked coconut
  • 3 tablespoons canola oil
  • Sweet chile sauce (optional)
Preparation
  • 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.
  • Nutritional Information Amount per serving
  • Serving 4.5 oz yeilds about 5-6 servings
    • Calories: 298
    • Fat: 12.7g
    • Saturated fat: 4.1g
    • Monounsaturated fat: 5.4g
    • Polyunsaturated fat: 2.6g
    • Protein: 28.7g
    • Carbohydrate: 15.9g
    • Fiber: 1.7g
    • Cholesterol: 102mg
    • Iron: 1.4mg
    • Sodium: 318mg
    • Calcium: 20mg
 


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