I had made a brief mention of these a week or so ago when I was in utter despair over my lost cameras. But as you know, the camera crisis had a happy ending and now I can give this chicken the credit it deserves.
My family doesn't like shrimp. None of them. I know. But, trooper that I am, I've learned to curb my shrimp cravings with similar substitutes like this fabulous coconut chicken.
This was the perfect meal to also experiment with my new olive oils that I received from Foodbuzz. When I was younger I had no idea that different oils served different purposes. I'm pretty sure I used olive oil in cake mixes several times. And while it probably wouldn't ruin your dish to use a less suitable oil, certain oils are best put to use in different things. The light olive oil is best for frying and baking, extra virgin for dipping, dressings and sauces, and pure for grilling, sauteing and marinades. I definitely learned something!
So I decided to have an oily night (yeah, oily just isn't a good adjective, even when you understand the context, but I digress) by using the light oil to shallow fry my chicken, and the pure oil to saute my peppers. They both turned out wonderfully. The chicken was sweet, crispy and a total family pleaser. The peppers were done simply, sliced and sauteed with salt and pepper, also sweet and crispy, a perfect side for the chicken.
Coconut Chicken Fingers
Cooking Light 2011
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
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
3 tablespoons canola oil
Sweet chile sauce (optional, but I highly recommend it!)
Directions
1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk 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 oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.
Serves 6
Per Serving: 298 cal, 12g fat, 28g prot, 1g fiber
