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Crunchy Buttermilk-Coconut Chicken Fingers

Yield 4 servings (serving size: 5 chicken fingers)
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

Nutrition 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

How to Make It

  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.