INGREDIENTS
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4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
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1/2 teaspoon salt
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1/4 teaspoon ground red pepper
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1 cup rice flour
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1 cup whole buttermilk
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1 large egg
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1 1/2 cups unsweetened flaked coconut
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3 tablespoons canola oil
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Sweet chile sauce (optional)
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