Crunchy Buttermilk Coconut Chicken Fingers- a little "fussy" but very good!

(originally made 8/3/2008)

We eat a lot of chicken.   It gets hard to liven it up and not get 'that face' when I bring another chicken dish to the table.    This dish actually brought smiles and cleaned plates from my 2 guys   :)     I was a little short on the cornflakes, so had to supplement with some bread crumbs.   I left the chicken pices as tenders because I had time constraints, lowered the temp to 400 and baked them for 20 mins.   The coating became almost like a salt crust on a fish, it kept the chicken so moist!    This certainly doesn't seem like a "diet" recipe, and I had 6 nice sized tenderloins, and one & a half was a very filling meal, even after my side dish failed!

I omitted the curry, and I added the other spices to the flour, not to the crumb mixture.   Some of the reviews on CL said this had too much garlic powder, but we thought it was fine.    I did preheat the sheet as directed, I think that was a big key to getting these very crispy.  


 * Exported from MasterCook *
       Crunchy Buttermilk-Coconut Chicken Fingers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  skinless -- boneless chicken breasts
  1 1/2           cups  fat-free buttermilk
     1/2           cup  all-purpose flour (about 2 1/4 ounces)
  1              large  egg -- lightly beaten
  1              large  egg white -- lightly beaten
     3/4           cup  crushed cornflakes (had to supplement with about 1/4c breadcrumbs)
     3/4           cup  flaked sweetened coconut -- chopped
  1           teaspoon  garlic powder
     3/4      teaspoon  salt
     1/2      teaspoon  curry powder (omitted)
     1/4      teaspoon  ground red pepper (used cayenne)
                        Cooking spray

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); IRON 4.2mg; CHOLESTEROL 120mg; CALCIUM 139mg; CARBOHYDRATE 33.8g; SODIUM 767mg; PROTEIN 35g; FIBER 1.7g

Cooking Light, APRIL 2008


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