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Chicken Fingers, Crunchy Buttermilk-Coconut

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Ingredients

  • 1 pound skinless, boneless chicken breasts
  • 1 1/2 cups fat-free buttermilk
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten
  • 3/4 cup crushed cornflakes
  • 3/4 cup flaked sweetened coconut, chopped
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground red pepper
  • Cooking spray

Details

Preparation

Step 1

Step 1
Cut chicken into 20 (1/4-inch-thick) strips. Combine chicken and buttermilk in a shallow dish; cover and chill 1 hour. Drain chicken, discarding liquid. Combine chicken and flour in a medium bowl, tossing to coat.
Step 2
Preheat oven to 475°. Place baking sheet in oven.
Step 3
Combine egg and egg white in a small bowl. Combine crushed cornflakes and next 5 ingredients (through ground red pepper) in a shallow dish.
Step 4
Working with 1 chicken strip at a time, dip into egg mixture; dredge in cornflake mixture. Repeat procedure with remaining chicken, egg mixture, and cornflake mixture. Arrange chicken in a single layer on preheated baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Bake at 475° for 6 minutes or until done. Serve immediately.

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