Sarah Michelle Gellar's Coconut Chicken Fingers
Actor and Singer Skylar Astin + Dr. Ian Smith's Chicken Burrito …
Ali Wentworth Talks Brooke Shields Documentary + A 58-Year-Old G…
Our Easy As 1-2-3 Show: 3-Ingredient Cake, DIY Projects + More
How to Make Miso Caramelized Apple Upside-Down Cake
How to Make Creamy Caramelized Leek Pasta
How to Make Cascatelli Pasta with Cauliflower, Bacon and Sage
How to Make "Everything But Rachael's Kitchen Sink" Salted Choco…
How to Make Asian-Style Chicken Salad with Sweet & Spicy Dressin…
Inspiring Sanctuary (With Cute Pig Named Ziggy) Takes In Unwante…
Stacy London Lets You Shop Her Closet For a Good Cause
This 80-Year-Old Is a Professional Powerlifter—and She Says She'…
How to Make Honey Butter Fried Chicken Biscuits | "Stand by Your…
Stacy London’s Tips For Cleaning Out Your Closet
Country Singer Hannah Dasher Hilariously Details Her Weight Loss…
Bacon 'n' Beef Chili | Rachael Ray
How to Make Chocolate Matzo Icebox Cake from the Creator of PieC…
Sara Haines Isn’t Afraid to Talk About “Embarrassing” Topics on …
Sara Haines Jokes About the “Struggle” of Juggling 3 Kids + Husb…
Awesome Deals From MorningSave: 4-Piece Makeup Set, Cordless Vac…
“Gia created these for her son and his friends, but it seems the adults can’t get enough of them. Make twice as many as you think you’ll need!”
Ingredients
- 3 egg whites
- 1/2 cup cornstarch
- 1 teaspoon garlic salt
- 1 teaspoon black pepper, divided
- 1 cup sweetened flaked coconut
- 1 cup panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1 teaspoon paprika
- 12 chicken breast tenders
- Cooking spray
- Red pepper jelly
Yield
Serves: 6 servings
Preparation
Preheat oven to 425°F.
In a small bowl, whisk the egg whites just until foamy. In a shallow dish, combine cornstarch, garlic salt and 1/2 teaspoon of the pepper. In another shallow dish, combine the coconut, breadcrumbs, salt, paprika and remaining 1/2 teaspoon pepper.
Working one at a time, dredge the chicken tenders first in the cornstarch mixture then dip them in the egg whites then dredge them in the coconut mixture, pressing it gently with your fingers to adhere. Skewer the chicken tenders, if desired, then coat generously on each side with cooking spray. Arrange them on a wire rack set over a baking sheet.
Bake until golden and the chicken is opaque when pierced, 12-15 minutes, turning once after 8 minutes. Serve warm with red pepper jelly alongside for dipping.
MORE:
Sticky Cornflake Chicken Fingers
Honey Mustard Pretzel-Crusted Chicken Fingers
Everything Chicken Fingers with Tahini Dipper
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
