Chicken Fingers, Crunchy Buttermilk-Coconut

Chicken Fingers, Crunchy Buttermilk-Coconut
Chicken Fingers, Crunchy Buttermilk-Coconut

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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