-.4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
-3 tablespoons Tutto D'Oliva White Coconut Balsamic Vinegar
-3 tablespoons Avocado 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, Tutto D'Oliva White 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.
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.