Crunchy Buttermilk-Coconut Chicken Fingers

• 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
• 3/4 cup flaked sweetened coconut, chopped
• 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. Drain chicken, discarding liquid. Combine chicken and flour in a medium bowl, tossing to coat.
2. Preheat oven to 475u0b0. 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 475u0b0 for 6 minutes or until done. Serve immediately.

skinless, buttermilk, allpurpose flour, egg, egg white, cornflakes, coconut, garlic, salt, curry powder, ground red pepper, cooking spray

Taken from www.myrecipes.com/recipe/crunchy-buttermilk-coconut-chicken-fingers (may not work)