Archive for October 21st, 2015

Coconut Chicken Fingers

coconut chicken


  • 4 (6-ounce) skinless, boneless chicken cut into 1/2 inch thick strips
  • 3 Tablespoon SOOC Coconut Balsamic Vinegar
  • 3 Tablespoon SOOC Butternut Squash Seed Oil (or SOOC Grape Seed Oil)
  • 1/2 teaspoon salt and pepper
  • 1 cup rice flour
  • 3/4 cup almond milk
  • 1 large egg
  • 1 1/2 cup unsweetened flaked coconut


  1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish.
  2. Combine almond milk, coconut balsamic vinegar and egg in a shallow dish, stirring well.
  3. Place coconut in a shallow dish.
  4. Dredge chicken in flour, shake off excess. Dip chicken in egg mixture; dredge in coconut.
  5. Heat a large skillet over medium-high heat. Add Butternut Squash Seed Oil in pan; swirl to coat. Add chicken to pan, turning until brown, cook 6 minutes or until done.

Read Full Post »

%d bloggers like this: