3 3/4 cups Kellogg’s® Special K® Cereal Multi-Grain (crushed to 1 1/4 cups)
1/3 cup finely chopped pecans, toasted
1 tsp chili powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp ground red pepper
1/8 tsp garlic powder
1/2 cup low-fat buttermilk
1/3 cup all-purpose flour
1 1/4 lbs skinless tilapia fillets, about 3/4” thick
olive oil cooking spray
In shallow dish, combine cereal, pecans, chili powder, paprika, salt, red pepper, and garlic powder. Set aside.
Pour buttermilk into another shallow dish. Spread flour in even layer on sheet of wax paper.
Cut tilapia into 4 serving-size portions, if necessary. Lightly coat fish on both sides with flour. Dip into buttermilk, coating both sides. Generously coat both sides with crumb mixture, lightly pressing crumbs onto fish. Place in single layer on baking sheet lined with foil and coated with cooking spray. Lightly coat tops of fish pieces with additional cooking spray.
Bake, uncovered, at 450°F about 8 minutes or until lightly browned. Carefully turn fish with spatula. Bake at 450°F for 4 to 7 minutes more or until fish flakes easily with fork.