Crunchy Buttermilk-Coconut Chicken Fingers

recipe
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.

Yield:

4 servings (serving size: 5 chicken fingers)

Recipe from

Nutritional Information

Calories 346
Caloriesfromfat 19 %
Fat 7.4 g
Satfat 4.8 g
Monofat 1 g
Polyfat 0.6 g
Protein 35 g
Carbohydrate 33.8 g
Fiber 1.7 g
Cholesterol 120 mg
Iron 4.2 mg
Sodium 767 mg
Calcium 139 mg

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

Preparation

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.

Note:

David Bonom,

April 2008
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