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)
- 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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