Baked Sriracha-Coconut Chicken Tenders Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow bowl, whisk together the sriracha sauce and coconut milk.
• STEP 3.In another shallow bowl, combine the breadcrumbs, shredded coconut, salt, and pepper.
• STEP 4.Dip each chicken tender into the sriracha-coconut mixture, then coat it in the breadcrumb mixture, pressing gently to adhere.
• STEP 5.Place the coated chicken tenders on the prepared baking sheet and lightly spray them with cooking spray.
• STEP 6.Bake for 15-20 minutes, or until the chicken is cooked through and the coating is crispy and golden.
• STEP 7.Serve the Baked Sriracha-Coconut Chicken Tenders hot with your favorite dipping sauce.
• STEP 8.Enjoy!

Cooking Tips

• For extra spiciness, add a few dashes of hot sauce to the sriracha-coconut mixture.
• If you prefer a milder flavor, reduce the amount of sriracha sauce or substitute it with ketchup.
• To make the chicken tenders extra crispy, you can place them under the broiler for a minute or two after baking.
• These chicken tenders are best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Baked Sriracha-Coconut Chicken Tenders as a main dish with a side of rice and vegetables.
• They also make a great appetizer for parties or game nights. Serve them with a variety of dipping sauces like ranch, honey mustard, or sweet chili sauce.
• To reheat the leftovers, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.