Appetizer · Dinner
Coconut Chicken Tenders
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 40 minutes
- Serves
- 4 servings
Bring it to the table
About this recipe.
Oven-baked chicken strips with a panko, coconut, and sesame coating, served with a mayonnaise, sweet chili, and Sriracha dipping sauce.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 lb Chicken Breast (raw, boneless and skinless; tenderloins or breast cut into even strips about 1 inch thick)
- ¾ tsp Salt (divided)
- 3 Tbsp All-Purpose Flour
- 1 Large Egg
- 1½ tsp Sriracha
- 1 Cup Panko Bread Crumbs
- ½ Cup Coconut (unsweetened, shredded.)
- 2 Tbsp Sesame Seeds
- ½ tsp Paprika
- ½ tsp Garlic Powder
- 1 Tbsp Olive Oil
- Nonstick cooking spray (as needed for the oven-safe rack)
Dipping Sauce
- ⅓ cup Mayonnaise
- ¼ Cup Asian Sweet Chili Sauce
- 1 Tbsp Sriracha
Keep the strips evenly sized
Even thickness helps the chicken cook at the same rate. Leave space on the oven-safe rack and check each piece with a thermometer; the coconut coating may brown before a thick piece is cooked through.
The cooking plan
How to make Coconut Chicken Tenders.
Heat oven to 450°F. Set an oven-safe wire rack in an 18-by-13-inch rimmed baking sheet and coat it with cooking spray. Pat chicken dry and season with 1/2 teaspoon of the salt.
Put flour in one shallow bowl. In a second, whisk egg with 1 1/2 teaspoons Sriracha. In a third, mix panko, coconut, sesame seeds, paprika, garlic powder, and remaining 1/4 teaspoon salt. Drizzle the tablespoon olive oil over the crumb mixture and stir until evenly distributed.
Coat each chicken strip lightly in flour, then egg mixture, then coconut crumbs, pressing gently to adhere. Arrange on the rack with space between pieces. Discard leftover coating that has touched raw chicken and wash hands and utensils.
Bake about 15–20 minutes, checking early, until the coating is golden and the thickest part of each strip reaches 165°F on a food thermometer. Thickness affects timing; continue cooking any pieces below that temperature.
With clean utensils, stir mayonnaise, sweet chili sauce, and the tablespoon Sriracha in a small bowl. Keep the dip refrigerated until serving. Serve cooked tenders hot with the sauce alongside.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Coconut Chicken Tenders
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Ingredients
1 lb Chicken Breast raw, boneless and skinless; tenderloins or breast cut into even strips about 1 inch thick- ¾ tsp Salt divided
- 3 Tbsp All-Purpose Flour
- 1 Large Egg
- 1½ tsp Sriracha
- 1 Cup Panko Bread Crumbs
- ½ Cup Coconut unsweetened, shredded.
- 2 Tbsp Sesame Seeds
- ½ tsp Paprika
- ½ tsp Garlic Powder
- 1 Tbsp Olive Oil
- Nonstick cooking spray as needed for the oven-safe rack
- ⅓ cup Mayonnaise
- ¼ Cup Asian Sweet Chili Sauce
- 1 Tbsp Sriracha
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat oven to 450°F. Set an oven-safe wire rack in an 18-by-13-inch rimmed baking sheet and coat it with cooking spray. Pat chicken dry and season with 1/2 teaspoon of the salt.
- Put flour in one shallow bowl. In a second, whisk egg with 1 1/2 teaspoons Sriracha. In a third, mix panko, coconut, sesame seeds, paprika, garlic powder, and remaining 1/4 teaspoon salt. Drizzle the tablespoon olive oil over the crumb mixture and stir until evenly distributed.
- Coat each chicken strip lightly in flour, then egg mixture, then coconut crumbs, pressing gently to adhere. Arrange on the rack with space between pieces. Discard leftover coating that has touched raw chicken and wash hands and utensils.
- Bake about 15–20 minutes, checking early, until the coating is golden and the thickest part of each strip reaches 165°F on a food thermometer. Thickness affects timing; continue cooking any pieces below that temperature.
- With clean utensils, stir mayonnaise, sweet chili sauce, and the tablespoon Sriracha in a small bowl. Keep the dip refrigerated until serving. Serve cooked tenders hot with the sauce alongside.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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