Buttermilk Coconut Chicken Fingers

By rossboys

Ingredients

• 1 lb skinless, boneless chicken breasts
• 1-1/2 cups fat-free buttermilk
• 1/2 cup flour
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 3/4 cup crushed cornflakes
• 3/4 cup flaked sweetened coconut, chopped
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp curry powder
• 1/4 tsp ground red pepper
• Cooking spray

Preparation

Step 1

Cut chicken into 20 1/4" 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.

Preheat oven to 475 deg. Place baking sheet in oven.

Combine egg and egg white in a small bowl. Combine crushed cornflakes and next 5 ingredients (through ground red pepper) in a shallow dish.

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 deg for 6 min or until done.