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.
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
How to Make It
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.
Preheat oven to 475°. 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° for 6 minutes or until done. Serve immediately.
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I thought these were just OK. With all these reviews I expected them to be surprisingly fabulous but it was not the case. I eat gluten free so I used corn flour instead of the regular flour but that was the only change I made. They were fairly dry (on the outside) and not seasoned enough. but the chicken itself was tender from the buttermilk.
These are REALLY GOOD! I starting making them for dinner and realized that I didn't have enought time to finish them so I left them soaking in the buttermilk over night and make them the next day. The curry, red pepper & coconut really make the taste fantastic. I didn't use any sauce. I also converted them to Weight Watchers points - 10 pts per serving - worth every point. I can't wait to make them again.
These were outstanding. I added a bit of ground flaxseed to the breading, and used unsweetened coconut since that was what I had on hand. I baked the chicken on a cookie rack on top of a baking sheet to give added crispness on the bottom. My kids LOVED these and so did I...definitely will add them to the rotation!
Wow, these were way better than I expected. I decided to make them because I figured my 2 and 5 y.o. girls would like them and that my husband and I would find them tolerable. It turned out that we all loved them. The flavor of the curry powder with the coconut is great and the buttermilk keeps the chicken very moist. I served the chicken with an asian salad with a soy vinaigrette.