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CRUNCHY BUTTERMILK AND COCONUT CHICKEN
FINGERS
 
1 lb boneless, skinless chicken breasts, cut into strips
1 1/2 cups fat-free buttermilk
1/2 cup flour
1 large egg, lightly beaten
1 large egg white, lightly beaten
3/4 cup crushed cornflakes
3/4 cup flaked, chopped sweetened coconut
1 tsp. garlic powder
salt, to taste
1/2 tsp. curry powder
1/4 tsp. ground red pepper flakes

Preheat oven to 475F. Spray a cookie sheet with cooking spray.

In a shallow dish or bowl, combine chicken and buttermilk. Chill for 1 hour.

In a separate bowl, add flour. Coat chicken strips with flour. In a small bowl, mix egg and egg white. In a large shallow dish or bowl, combine cornflakes and next 5 ingredients. Dip chicken, a few strips at a time, into egg mix, dredge in cornflake mix. Repeat with remaining chicken. Place baking sheet in oven for 5 minutes.

Remove baking sheet from oven and place, in a single layer, the chicken strips. Coat strips with cooking spray.

Bake for 6-10 minutes or until golden brown. Be careful not to burn, so check often.

Children absolutely love these. I serve them w/ a variety of sauces, like BBQ, mustard, sweet-n-sour.

Submitted by: Sherry Monfils
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 Rating: 5 / 5 - Reviews: 3
Aug 16, 9:41 PM
Annie (Arizona) says:
Jul 20, 1:02 PM
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Sep 14, 9:50 PM
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