On Tap Oil & Vinegar Recipe Detail

Coconut Chicken Fingers

On Tap Oil & Vinegar Coconut Chicken Fingers



Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk, Coconut Balsamic 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. 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.