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4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
3 tablespoons Coconut Balsamic Vinegar
3 tablespoons Pure Grape Seed Oil
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

1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk, Epicurean Coconut Balsamic Vinegar 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 Epicurean Pure Grape Seed Oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown.