Recipes Meat and Poultry Chicken Chicken Tenders Recipes Coconut Chicken Tenders Be the first to rate & review! 1 Photo These coconut chicken tenders are nicely crisp from the coating and baking them on a rack helps to really keep them as crisp as possible. The dipping sauce adds a creamy sweet and spicy flair as well. By Emily Nienhaus Emily Nienhaus Emily is a recipe developer at Dotdash Meredith with a focus on food trends, and inventing new ways to bring interesting flavors to your dinner table. When not in the kitchen Emily enjoys hiking, camping and spending time with friends, although these hobbies always lead back to food being the focus. Allrecipes' editorial guidelines Published on November 11, 2024 Tested by Sarah Brekke Tested by Sarah Brekke Sarah Brekke is a culinary professional with over 10 years of experience food media. With a background in both culinary and food sciences, she uses her skills to develop, test, and modify recipes to make them as tasty and practical as possible. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 Gather all ingredients. Dotdash Meredith Food Studios Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack in a 18x13-inch rimmed baking sheet. Coat rack with nonstick cooking spray. Sprinkle chicken tenders with 1/2 teaspoon salt, set aside. Dotdash Meredith Food Studios Place flour in a small shallow dish. Whisk together egg and Sriracha in a second shallow dish. Combine panko, shredded coconut, sesame seeds, paprika, garlic powder, and remaining 1/4 teaspoon salt in a third shallow dish. Drizzle panko mixture with olive oil and mix until coated evenly. Dotdash Meredith Food Studios One at a time, dip chicken tenders into the flour, shaking off the excess, then dip into the egg mixture to coat. Dredge in the panko mixture, coating all sides and pressing as needed to help it adhere. Place on the prepared rack. Repeat with remaining chicken tenders. Dotdash Meredith Food Studios Bake in the preheated oven until chicken is cooked through (165 degrees F or 74 degrees C) internal temperature) and golden brown, about 15 minutes. Dotdash Meredith Food Studios In a small bowl mix together mayonnaise, Asian sweet chili sauce, and Sriracha. Dotdash Meredith Food Studios Serve chicken tenders hot with dipping sauce and enjoy! Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 623 Calories 33g Fat 38g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 623 % Daily Value * Total Fat 33g 42% Saturated Fat 11g 54% Cholesterol 151mg 50% Sodium 975mg 42% Total Carbohydrate 38g 14% Dietary Fiber 4g 14% Total Sugars 12g Protein 43g 86% Vitamin C 3mg 3% Calcium 121mg 9% Iron 4mg 23% Potassium 486mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.