Coconut Chicken Fingers

Preparation time:
Cooking time:

Difficulty: Medium - experience needed


1 lb boneless, skinless chicken breasts, cut into strips
1 1/2 cups fat-free buttermilk
1/2 cup flour
1 large egg, lightly beaten
1 large egg white, lightly beaten
3/4 cup crushed cornflakes
3/4 cup flaked, chopped sweetened coconut
1 tsp. garlic powder
salt, to taste
1/2 tsp. curry powder
1/4 tsp. ground red pepper flakes


Preheat oven to 475°F. Spray a cookie sheet with cooking spray.
In a shallow dish or bowl, combine chicken and buttermilk. Chill for 1 hour.
In a separate bowl, add flour. Coat chicken strips with flour. In a small bowl, mix egg and egg white. In a large shallow dish or bowl, combine cornflakes and next 5 ingredients. Dip chicken, a few strips at a time, into egg mix, dredge in cornflake mix. Repeat with remaining chicken. Place baking sheet in oven for 5 minutes.
Remove baking sheet from oven and place, in a single layer, the chicken strips. Coat strips with cooking spray.
Bake for 6-10 minutes or until golden brown. Be careful not to burn, so check often.
Children absolutely love these. I serve them w/ a variety of sauces, like BBQ, mustard, sweet-n-sour.


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