1 pound skinless, boneless chicken breasts
1 1/2 c. buttermilk
1/2 c. flour
1 egg, lightly beaten
1 egg white, lightly beaten
3/4 c. crushed cornflakes (about 2 c. uncrushed)
3/4 c. flaked sweetened coconut, chopped
1 t. garlic powder
3/4 t. salt
1/2 t. curry powder
1/2 t. red pepper (I used black)
Cut chicken into 20 (1/4-inch strips). Combine chicken and buttermilk in a shallow dish; cover and chill one hour. Drain chicken and discard the liquid. Combine chicken and flour in a medium-sized bowl, tossing to coat.
Preheat oven to 475 degrees. Place baking sheet in oven.
Combine egg and egg white in a small bowl. Combine crushed cornflakes and next 5 ingredients (though pepper) in a shallow dish.
Working with one chicken strip at a time, dip into egg mixture; dredge in cornflake mixture. Repeat process with all strips. Arrange chicken in a single layer on the preheated baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Bake for six minutes, or until done. Yield: four servings.
Notes from e: C and I really really liked these! The coconut flavor was mild enough for C, but "there" enough for me. And it really seemed like it made a lot; I easily got 20 strips. I'm guessing kids would love them. And I forgot to preheat the baking sheet and they turned out fine.
5 comments:
I am really excited to try these! Thanks for a chicken recipe that is a little out of the ordinary!
we made these the other nite and really, really, really liked them. super good! i loved the curry/coconut flavor - very interesting together, as well as delicious.
my kids ate them with BBQ sauce. but i think i liked them plain best.
i will definitely do these again.
This might make a good side dish:
http://itwasamazing.blogspot.com/2008/06/coconut-rice.html
de-lish! we made these tonight for dinner and loved them. the curry/garlic was just enough to give it a hint of spice but they also mixed well with the sweet coconut. i am even more pleased that my husband liked them as well.
We like! We used red pepper, which I think is a good flavor with the coconut.
We scaled up the recipe and used two whole chicken breasts (that is, all the breast meat from two chickens). It was probably just shy of two pounds. With that extra bulk in the oven, it took ten minutes to bake.
The coating ingredients needed increasing by 50% (for example, 3 c cornflakes instead of 2).
We skimped on the buttermilk (used only a cup), because we like to use buttermilk in things like biscuits and pancakes instead. Marinating with less liquid waste is easily accomplished by adding ingredients to a gallon-size Ziploc bag.
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