“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!”
- 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
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.
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