Crunchy Buttermilk-Coconut Chicken Fingers

4 servings
5 chicken fingers a serving
346 calories
7.4 grams fat
33.8 grams carbs
1.7 grams fiber


1 pound skinless, boneless chicken breasts
1 1/2 cups fat-free buttermilk
1/2 cup all-purpose flour
1 large egg, lightly beaten
1 large egg white, lightly beaten
3/4 cup crushed corn flakes
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

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 cornflakes and next 5 ingredients in a shallow dish.

Dip 1 chicken strip into egg mixture; dredge in cornflake mixture. Repeat process 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.