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    Home » Recipes » Our Favorites

    Crunchy Buttermilk-Coconut Chicken Fingers

    Modified: Nov 29, 2019 · Published: Feb 16, 2010 by Ashley

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    This is the second time I've made these chicken fingers, and they were even better than I remembered them being. This time, I bought precut chicken tenders, and it worked out well, but they took longer to cook. This recipe is incredibly flavorful, moist and delicious!
     Close-up of coconut chicken fingers.
    Crunchy Buttermilk-Coconut Chicken Fingers
    Cooking Light April 2008

    These crispy chicken fingers appeal to kids, so serve them with ketchup for dipping. Grown-ups will enjoy them atop a salad.

    1 lb. skinless, boneless chicken breasts
    1 ½ cups fat-free buttermilk
    ½ cup all-purpose flour (about 2 ¼ ounces)
    1 large egg, lightly beaten
    1 large egg white, lightly beaten
    ¾ cup crushed cornflakes
    ¾ cup flaked sweetened coconut, chopped
    1 teaspoon garlic powder
    ¾ teaspoon salt
    ½ teaspoon curry powder
    ¼ teaspoon ground red pepper
    Cooking spray

    1. Cut chicken into 20 (¼-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. Preheat oven to 475°. Place baking sheet in oven.

    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. 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.

    Yield 4 servings (serving size: 5 chicken fingers)

    Nutritional notes:
    CALORIES 346(19% from fat); FAT 7.4g (sat 4.8g,mono 1g,poly 0.6g); PROTEIN 35g; CHOLESTEROL 120mg; CALCIUM 139mg; SODIUM 767mg; FIBER 1.7g; IRON 4.2mg; CARBOHYDRATE 33.8g

    MacGourmet Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Joanne

      February 18, 2010 at 6:02 pm

      This is perfect for the next time I have a container of buttermilk in my fridge and don't know what to do with it! Awesome, especially combined with the coconut.

      Reply
    2. Ashley

      February 19, 2010 at 11:56 pm

      Yeah, this is a great one to use up leftover buttermilk. I have to intentionally plan 2 or 3 recipes with buttermilk in them at a time so I don't waste it anymore. I hate that it doesn't come in smaller containers!

      Reply
    3. Katy ~

      February 20, 2010 at 8:03 am

      Bookmarked! I think I am in love with these.

      Reply
    4. Megan

      February 23, 2010 at 1:56 pm

      I lpve coconut and this looks delicious. I'm bookmarking it too!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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