Fill a large pot with water; peel potatoes, add to water and boil until fork tender. Drain; set aside, covered.

Meanwhile, cut chicken into 1/2-inch-thick strips.

Sprinkle chicken with salt and ground red 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.

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, flipping halfway to brown both sides.

Add milk and butter to potatoes and mash with a fork or potato masher until desired texture.

Slice strawberries, toss with spinach and dressing.

Serve chicken with mashed potatoes and salad.