Monday, December 14, 2009

Crunchy Coconut Chicken Fingers

1 pound skinless, boneless chicken tenders
1 1/2 cups fat-free buttermilk
1/2 cup all-purpose flour
1 large egg, lightly beaten
1 large egg white, lightly beaten
3/4 cup crushed cornflakes (cornflake crumbs)
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. 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°. 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 475° for 6 minutes or until done (mine took longer). Serve immediately.

Glazed Pecans


1 egg white
1 tsp cinnamon
1/2 cup sugar
1/2 cup brown sugar
2 Tbls vanilla
1 pound pecan halves


Beat egg white until foamy.
Add cinnamon, sugars, and vanilla. Mix well.
Add pecans, stir to coat completely

Line a cookie sheet w/ foil.
Spread pecans in single layer on foil lined sheet.

Bake at 250 degrees for one hour, STIRRING EVERY 15 minutes. (don't skip this step)