Coconut Balsamic Vinegar Chicken Fingers Recipe


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
Sonoma Farm


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