Crunchy Buttermilk-Coconut Chicken Fingers

Ingredients

• 0.8 cup cornflakes crushed
• 0.5 teaspoon curry powder 
• 1 large eggs lightly beaten
• 1 large egg white lightly beaten
• 1.5 cups buttermilk fat-free
• 2.3 ounces flour all-purpose
• 1 teaspoon garlic powder 
• 0.3 teaspoon ground pepper red
• 0.8 teaspoon salt 
• 1 pound chicken breasts boneless skinless
• 0.8 cup coconut or sweetened flaked chopped

Equipment

• bowl
• baking sheet
• oven

Directions

1. Cut chicken into 20 (1/4-inch-thick) strips.
2. Combine chicken and buttermilk in a shallow dish; cover and chill 1 hour.
3. Drain chicken, discarding liquid.
4. Combine chicken and flour in a medium bowl, tossing to coat.
5. Preheat oven to 47
6. Place baking sheet in oven.
7. Combine egg and egg white in a small bowl.
8. Combine crushed cornflakes and next 5 ingredients (through ground red pepper) in a shallow dish.
9. 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.
10. Bake at 475 for 6 minutes or until done.
11. Serve immediately.