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!
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 1/4 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
1. 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.
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)
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