Crunchy Buttermilk Coconut Chicken Fingers

This quick and easy recipe from Cooking Light was a hit especially with my husband. Our one year old liked them, but our 3 year old didn’t like the texture of the coconut. They’re flavorful and crispy and come together in about 20 minutes! The curry flavor is pronounced, so you can even cut back a little on it to increase the subtlety.
Crunchy Buttermilk Coconut Chicken Fingers
Cooking Light, April 2008
Serves 4
1 pound skinless, boneless chicken breasts
1 1/2 cups fat-free buttermilk
1/2 cup all-purpose flour
1 large egg
1 large egg white
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
Cut the chicken into 1/2-in 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 over to 475 degrees F. Place baking sheet in oven.
Combine egg and egg white in a small bowl. Combine crushed cornflakes and next 5 ingredients in a shallow dish.
Working with one chicken strip at a time, dip into egg mixture, dredge in cornflake mixture. Repeat with remaining chicken. Arrange chicken in a single layer on preheated baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Bake for 6 minutes or until done. Serve immediately.