Crunchy Buttermilk-Coconut 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.

Yield: 4 servings (serving size: 5 chicken fingers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 19%
  • Fat: 7.4g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.6g
  • Protein: 35g
  • Carbohydrate: 33.8g
  • Fiber: 1.7g
  • Cholesterol: 120mg
  • Iron: 4.2mg
  • Sodium: 767mg
  • Calcium: 139mg

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. 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. 2. Preheat oven to 475°. Place baking sheet in oven.
  3. 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. 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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