Baked Sriracha-Coconut Chicken Tenders Recipe

Recipe By Slurrp

These Baked Sriracha-Coconut Chicken Tenders are a delicious and spicy twist on traditional chicken tenders. The chicken is coated in a mixture of sriracha sauce, coconut milk, and breadcrumbs, then baked until crispy and golden. The combination of the spicy sriracha and the sweet coconut creates a flavorful and unique coating that pairs perfectly with the tender chicken. Serve these chicken tenders as a main dish or as a tasty appetizer with your favorite dipping sauce.

4.1
22 Rating -
Rate
Non Vegdiet
25minstotal
25m.total
Baked Sriracha-Coconut Chicken Tenders
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Ingredients for Baked Sriracha-Coconut Chicken Tenders Recipe

  • 1/4 pound Chicken Tenders
  • 0.06 cup Sriracha Sauce
  • 0.06 cup Coconut Milk
  • 1/4 cup Breadcrumbs
  • 0.13 cup Shredded Coconut
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • as required Cooking Spray

Directions: 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.
Nutrition
value
633
calories per serving
34 g Fat29 g Protein53 g Carbs6 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    29g
  • Carbs
    53g
  • Fiber
    6g

MacroNutrients

  • Carbs
    53g
  • Protein
    29g
  • Fiber
    6g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    42mg
  • Iron
    5mg
  • Vitamin A
    14mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    82mg
  • Manganese
    < 1mg
  • Phosphorus
    360mg
  • Selenium
    26mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp