Crunchy Coconut Chicken Fingers

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.

{syd's notes} I used chicken tenderloins and cut them in half. I served with orange marmalade and we both enjoyed them.