Coconut Chicken Tenders

Coconut Chicken Tenders

These coconut chicken tenders are wonderfully crispy from the coating, and baking them on a rack ensures they stay crisp. The dipping sauce adds a creamy, sweet, and spicy touch.

Ingredients

• 1 pound boneless chicken breast tenderloins or skinless, boneless chicken breasts, cut into 1-inch thick strips
• 3/4 teaspoon salt, divided
• 3 tablespoons flour
• 1 large egg
• 1 1/2 teaspoons Sriracha
• 1 cup panko bread crumbs
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons sesame seeds
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• Dipping Sauce
• 1/3 cup mayonnaise
• 1/4 cup Asian sweet chili sauce
• 1 tablespoon Sriracha

Directions

1. Gather all the ingredients.
2. Preheat the oven to 450°F (230°C). Place a wire rack on an 18x13-inch rimmed baking sheet and coat it with nonstick cooking spray. Sprinkle the chicken tenders with 1/2 teaspoon of salt, then set aside.
3. Place flour in a small shallow dish. In a second shallow dish, whisk together egg and Sriracha. In a third shallow dish, combine panko, shredded coconut, sesame seeds, paprika, garlic powder, and the remaining 1/4 teaspoon salt. Drizzle olive oil over the panko mixture and mix until evenly coated.
4. One at a time, dip the chicken tenders into the flour, shaking off the excess. Then dip them into the egg mixture, ensuring they are coated, and dredge them in the panko mixture, pressing lightly to help it stick. Place the coated tenders on the prepared rack. Repeat with the remaining chicken tenders.
5. Bake in the preheated oven until the chicken is cooked through (165°F or 74°C internal temperature) and golden brown, about 15 minutes.
6. In a small bowl, mix together mayonnaise, Asian sweet chili sauce, and Sriracha.
7. Serve the chicken tenders hot with the dipping sauce and enjoy!