Ingredients
3-4 boneless, skinless chicken breasts
1 1⁄2 cups fat-free buttermilk
1⁄2 cup all purpose flour
2 large eggs
3⁄4 cup flaked cereal (such as cornflakes), crushed
3⁄4 cup sweetened coconut, chopped
1 teaspoon garlic powder
3⁄4 teaspoon salt
1⁄2 teaspoon curry powder
1⁄4 teaspoon ground red pepper
Cooking spray
Instructions
1. Cut chicken into 20 (1⁄4-inch-thick) strips. You can cut fewer strips if you prefer them to be larger, but they will require a longer cooking time. 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 475°F. Place baking sheet in oven.
3. Remove chicken from refrigerator. Drain chicken, discarding liquid. Combine chicken and flour in a medium bowl, tossing to coat.
4. Lightly beat both eggs in a small bowl. Combine cereal and next 5 ingredients in a shallow dish.
5. Dip 1 chicken strip into egg mixture; dredge in cereal mixture. Repeat process with remaining chicken, egg mixture and cornflake mixture. Arrange chicken in a single layer on preheated baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 475°F for 6 minutes or until done. Serve immediately.
Comments
This recipe is adapted from Cooking Light’s 2009 Annual. Art cut the chicken into larger pieces than the recipe was designed for, so they ended up needing to bake for 15 minutes in order to be cooked through. These were flavorful and crispy.
The recipe calls for cornflakes. I always seem to forget how hard it is to find HFCS-free cereal until a recipe calls for it. I think the three of us spent a good 10 minutes in the cereal aisle trying to find something flake-like that would work in this recipe and didn’t have the dreaded ingredient. Safeway Organics has Oat Bran Flakes that satisfy my dietary requirements so we decided to give those a go. Art and I had a hard time not munching all the leftover cereal during meal prep since it’s super tasty. I served this with a veggie-laden salad and would definitely make this recipe again someday.
Shown here with Cheater Mustard Greens and Buttermilk Drop Biscuits.
Cooking Light 2009