Rating: 4.5 stars
19 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light April 2008


Recipe Summary test

4 servings (serving size: 5 chicken fingers)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

346 calories; calories from fat 19%; fat 7.4g; saturated fat 4.8g; mono fat 1g; poly fat 0.6g; protein 35g; carbohydrates 33.8g; fiber 1.7g; cholesterol 120mg; iron 4.2mg; sodium 767mg; calcium 139mg.