INGREDIENTS
4
skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
1/2 tsp
salt
1/4 tsp
ground red pepper
1 cup
rice flour
1 cup
whole buttermilk
1
large egg
1 1/2 cups
unsweetened flaked coconut
3 tbsp
canola oil
Sweet chile sauce (optional)