In the same quest of searching for more lower-calorie family fare, I went back to MyRecipes.com, and under the CookingLight tab found this. (Truth be told, I searched under light + buttermilk to use up the buttermilk I had bought earlier in the week for a different recipe. Now I have coconut and corkflakes to use up in my next recipe!) Anyhoo, this recipe was a winner. I served it with Ranch dressing, ketchup and BBQ sauce for my family to dip in, an asian-themed salad with lots of crunchies, cornbread, honey butter and my latest under $10 white wine with a hint of sweetness: ’10 Ironstone Obsession. My edits to the recipe, as usual, are in italics below.
- YIELD: 4 servings (serving size: 5 chicken fingers)
- COURSE: Main Dishes
- 1 pound skinless, boneless chicken breasts (Hello? I bought chicken strips/fingers as they’re good to go!)
- 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 (I beat the two eggs together, sue me.)
- 3/4 cup crushed cornflakes (two paper towels, an unused 25-year old rolling pin, and I was in business!)
- 3/4 cup flaked sweetened coconut, chopped (99 cents! What will I make with then next?)
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground red pepper
- 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 (I used a gallon ziploc bag.). 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 (done already -see above). Combine crushed cornflakes and next 5 ingredients (through ground red pepper) in a shallow dish.
4. Working with 1 chicken strip at a time, (I did the flour, egg and then cornflakes in a row) 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 (I used foil). Lightly coat chicken with cooking spray. Bake at 475° for 6 minutes or until done. Serve immediately.