Baked Coconut Chicken Tenders with Spicy Orange Dipping Sauce

by Jeanette Donnarumma 3:35 PM, January 24, 2017

Rachael Ray Show

Aired January 24, 2017

Serves 4

Scroll down below to see how this recipe was made on Facebook Live!

1/2 cup flour
Salt and pepper
2 eggs
1 cup unsweetened coconut flakes, pulsed in a food processor
1 cup panko breadcrumbs
1/2 cup almond meal
1 pound chicken tenders
Coconut oil or olive oil cooking spray
1/2 cup orange preserves or jam
3 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1-2 pinches red chili flakes



Preheat oven to 375°F.

Place flour in a shallow dish and season with salt and pepper. Crack eggs into another shallow dish, add a splash of water, season with salt and pepper then whisk well until combined. In a third shallow dish, combine coconut flakes, breadcrumbs and almond meal. Season with salt and pepper.

Bread the chicken tenders by coating first in flour, then egg and then the coconut mixture. Set each breaded chicken tender on a rack set into a baking sheet and thoroughly spray with cooking spray on each side. Bake for 16-18 minutes or until cooked through.

While chicken tenders are baking, make dipping sauce: Whisk together orange preserves, vinegar, mustard and chili flakes (mix it up right in the jar if it’s almost the end of your orange preserve jar!). Serve tenders with dipping sauce alongside.


Twice-Baked Stuffed Sweet Potato Skins

Sloppy Buffalo Sliders with Ranch Coleslaw

Charred Scallion and Jalapeño Dip