Crunchy Buttermilk-Coconut Chicken Fingers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These crispy, crunchy buttermilk-coconut chicken fingers appeal to kids, so serve them with ketchup for dipping. Grown-ups will enjoy them atop a salad. 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:
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.
2. Preheat oven to 475°. Place baking sheet in oven.
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.
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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