This is the second time I’ve prepared these chicken fingers, and they were even better than I remembered. This time I used precut chicken tenders, which worked well though they needed slightly more time in the oven. The result is flavorful, tender, and delightfully crunchy.
Crunchy Buttermilk-Coconut Chicken Fingers
Adapted from Cooking Light, April 2008
These crispy chicken fingers are a hit with kids—serve with ketchup for dipping. Adults will enjoy them served over a green salad or with a light slaw.
Ingredients
- 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
Instructions
- Cut the chicken into 20 strips about ¼-inch thick. Place the chicken and buttermilk in a shallow dish, cover, and refrigerate for 1 hour to tenderize and add flavor. After marinating, drain the chicken and discard the buttermilk. Toss the chicken with the flour to coat evenly.
- Preheat the oven to 475°F (245°C). Place a baking sheet in the oven while it heats so it becomes hot.
- Whisk the egg and egg white together in a small bowl. In a separate shallow dish, combine the crushed cornflakes, chopped coconut, garlic powder, salt, curry powder, and ground red pepper.
- Working with one strip at a time, dip each piece of chicken into the egg mixture, then press into the cornflake-coconut mixture to coat thoroughly. Repeat until all pieces are breaded.
- Carefully remove the preheated baking sheet, spray it lightly with cooking spray, and arrange the coated chicken strips in a single layer. Lightly spray the tops of the chicken with cooking spray to help them brown and crisp. Return the sheet to the oven and bake at 475°F for about 6 minutes, or until the chicken is cooked through and the coating is golden and crisp. Cooking time can vary slightly depending on the thickness of the strips—check that the internal temperature reaches 165°F (74°C).
- Serve immediately. Yield: 4 servings (about 5 chicken fingers per serving).
Nutritional Information (per serving)
Calories: 346 (19% from fat); Fat: 7.4 g (saturated 4.8 g, monounsaturated 1 g, polyunsaturated 0.6 g); Protein: 35 g; Cholesterol: 120 mg; Calcium: 139 mg; Sodium: 767 mg; Fiber: 1.7 g; Iron: 4.2 mg; Carbohydrates: 33.8 g
MacGourmet Rating: 5 Stars