4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
1/2 teaspoon sea salt
1/4 teaspoon ground red pepper
1/2 oat flour
1 cup fat free buttermilk
1 large egg
1 cup unsweetened flaked coconut
1 tablespoon extra virgin coconut oil
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.
Serves 4 to 6
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