4 (6-ounce) skinless, boneless chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 cup whole wheat flour
1 cup low-fat buttermilk
1 large egg
1 1/2 cups unsweetened flaked coconut
3 tablespoons coconut oil
Sweet chile sauce
Preparation:1. Sprinkle chicken with salt and cayenne 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, delish!
Original recipe from Cooking Light