Coconut Chicken Fingers

Coconut. Hated by some, loved by others.

I personally like it in small amounts...preferably cooked. So this recipe from Cooking Light stood out to me as I sat writing my grocery list earlier this week.  Mostly because I didn't need to add anything to the list!

Here's the recipe, straight from Cooking Light (possibly my favorite magazine, which I receive every month, compliments of my brother- and sister-in-law!)
Coconut Chicken Fingers
2 skinless, boneless chicken breasts, cut into 1/2 inch thick strips
1/2 tsp salt
1/4 tsp ground red pepper
1 cup rice flour (I just used the regular stuff)
1 cup whole buttermilk (once again, milk+lemon juice)
1 large egg
1 1/2 cups unsweetened flaked coconut
3 tbsps canola oil
Sweet chile sauce (the recipe says this is optional, but I say it is NOT. This made the meal.)

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 and shake off excess. Dip chicken in egg mixture. Dredge in coconut.

Here they are...ready for the pan! That is my favorite knife (Wusthof) in the foreground. Wusthof Classic 11-Piece Block Set

Next, heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken. Cook 6 minutes or until done, turning to brown. Serve with chile sauce.

The recipe says it yields 6 servings. Well...Ryan and I had it for dinner...then he polished off the rest for lunch. So...I'd say it depends on what you eat with it and how hungry you are!

Here's the nutritional info if you get 6 servings out of it:
Calories: 298
Fat: 12.7 g
Protein: 28.7
Carbohydrates: 15.9 g
Sodium: 318 mg

If I were you, I wouldn't bother making this recipe without this sauce. Just saying.