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Coconut Balsamic Vinegar Chicken Fingers Recipe

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Coconut Chicken Fingers

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Coconut Balsamic Vinegar  Chicken Fingers Recipe
 -.4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
-3 tablespoons Sonoma Farm Coconut  Aged  Balsamic Vinegar
-3 tablespoons Sonoma Farm Grape Seed Oil
-1/2 teaspoon salt 
-1/4 teaspoon ground red pepper 
-1 cup rice flour 
-1 cup whole buttermilk 
-1 large egg
-1 1/2 cups unsweetened flaked coconut 
1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk, coconut aged balsamic vinegar  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 grape seed oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown.
July 2012
Dominic Senese

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