Coconut Chicken Tenders

Appetizer · Dinner

Coconut Chicken Tenders

Panko, shredded coconut, and sesame seeds give these oven-baked chicken tenders a crisp coating. A sweet chili and Sriracha mayonnaise dip adds a creamy, spicy finish.
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Prep
20 minutes
Cook
20 minutes
Total
40 minutes
Serves
4 servings

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About this recipe.

Oven-baked chicken strips with a panko, coconut, and sesame coating, served with a mayonnaise, sweet chili, and Sriracha dipping sauce.

Coconut Chicken Tenders

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

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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.

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The cooking plan

How to make Coconut Chicken Tenders.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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Oven-baked chicken strips with a panko, coconut, and sesame coating, served with a mayonnaise, sweet chili, and Sriracha dipping sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

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
Dipping Sauce
  • ⅓ cup Mayonnaise
  • ¼ Cup Asian Sweet Chili Sauce
  • 1 Tbsp Sriracha

Equipment

Instant-read thermometer
Knife and cutting board
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Wire rack
Mixing Bowls (Set)
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Use an oven-safe rack, not a cooling rack with a coating unsuitable for high heat. Even chicken strips cook more consistently. Coconut can brown quickly, so check the coating and internal temperature rather than relying on color alone. The dipping sauce uses a separate tablespoon of Sriracha from the egg coating.

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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Sopa de Lima

Dinner · Meat & Poultry Mains

Sopa de Lima

Shredded chicken, tomato, onion, and Anaheim pepper simmer in a lightly spiced broth. Fresh lime juice brightens each bowl, with tortilla strips and avocado added at serving.
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Prep
10 minutes
Cook
45 minutes
Total
55 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.

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
  • 2 Tbsp Olive Oil
  • 2 Roma Tomatoes (diced)
  • 1 Large Yellow Onion (fine dice)
  • 1 Anaheim pepper (stemmed, seeded, and diced)
  • ¼ tsp Ground Cinnamon
  • ⅛ tsp Ground Cloves
  • 2 tsp Kosher Salt (or less to taste, depending on broth)
  • 3 Cloves Garlic (minced)
  • 2 lb Chicken Breast (raw, boneless and skinless)
  • 8 Cups Chicken Broth (low-sodium)
  • ½ Cup Lime Juice (fresh squeezed)

For Topping

  • Crispy tortilla strips (prepared or store-bought, to taste)
  • 1 Avocado (diced)

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Finish with fresh lime

Poach the chicken gently and check its temperature before shredding. Stir in the lime juice after cooking, tasting as you go, and save the tortilla strips for the bowls so they stay crisp.

Adapted from Isabel Orozco-Moore at Isabel Eats.

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The cooking plan

How to make Sopa de Lima.

  1. Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.

  2. Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.

  3. Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.

  4. Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.

  5. Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.

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.

Sopa de Lima

No ratings yet
A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 Tbsp Olive Oil
  • 2 Roma Tomatoes diced
  • 1 Large Yellow Onion fine dice
  •  
    1 Anaheim pepper stemmed, seeded, and diced
  • ¼ tsp Ground Cinnamon
  • ⅛ tsp Ground Cloves
  • 2 tsp Kosher Salt or less to taste, depending on broth
  • 3 Cloves Garlic minced
  • 2 lb Chicken Breast raw, boneless and skinless
  • 8 Cups Chicken Broth low-sodium
  • ½ Cup Lime Juice fresh squeezed
For Topping
  •  
    Crispy tortilla strips prepared or store-bought, to taste
  • 1 Avocado diced

Equipment

Large pot
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.
  2. Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.
  3. Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.
  4. Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.
  5. Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.

Notes

The cooking time depends on the thickness of the chicken; check each piece with a thermometer before shredding. Add lime off the heat and taste as you go. Keep tortilla strips separate until serving so they stay crisp.

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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White Chicken Chili

Dinner · Meat & Poultry Mains

White Chicken Chili

White beans, green chiles, corn, and shredded cooked chicken make a hearty chili. A small portion of blended beans and cream cheese gives the broth its creamy texture.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Creamy white chicken chili with cannellini beans, corn, green chiles, and already-cooked shredded chicken, finished with cilantro and lime.

White Chicken Chili

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
  • 2 cans Cannellini Beans (15.5 ounces each, drained and rinsed; divided)
  • 3 ½ cups Chicken Broth (low-sodium; divided)
  • 1 ½ Tbsp Olive Oil
  • 1 Small Yellow Onion (chopped)
  • 4 Cloves Garlic (minced)
  • 2 tsp Ground Coriander
  • 1 ½ tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 tsp Kosher Salt (or less to taste, depending on broth and chicken)
  • ½ tsp Dried Oregano
  • ½ tsp Ground Black Pepper
  • 1 can Yellow Corn (15 ounces, drained)
  • 2 cans Green Chiles (canned) (4 ounces each, diced)
  • 8 oz Cream Cheese (softened and cut into small cubes)
  • 2 ½ cups Chicken Breast (fully cooked, shredded; rotisserie chicken works)
  • 2 Tbsp Fresh Cilantro (chopped)
  • 1 Tbsp Lime Juice

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Start with cooked chicken

Shredded rotisserie or other fully cooked chicken keeps this a straightforward stovetop meal. Blend part of the beans before heating, then melt the cream cheese gently to keep the broth smooth.

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The cooking plan

How to make White Chicken Chili.

  1. Measure 1 cup of the drained beans and blend with 1/2 cup of the broth until smooth. Set aside the puree, remaining beans, and remaining 3 cups broth.

  2. Heat olive oil in a heavy 4- to 5-quart pot over medium heat. Cook onion about 3–5 minutes, until softened. Add garlic and stir for 30 seconds. Add coriander, cumin, chili powder, salt, oregano, and pepper; stir for 1 minute without letting the spices burn.

  3. Stir in drained corn and green chiles. Cook for 2 minutes. Add the bean puree and remaining 3 cups broth, stir well, and bring to a simmer. Partially cover and simmer gently for 10 minutes, stirring occasionally.

  4. Reduce heat to low. Stir in cream cheese a few cubes at a time until melted and smooth. Add the remaining beans and fully cooked shredded chicken. Heat gently, stirring, until the chicken and chili reach 165°F on a food thermometer; allow several minutes rather than relying on a fixed two-minute warm-up.

  5. Remove from heat and stir in cilantro and lime juice. Taste and adjust seasoning. Divide among six bowls and serve hot.

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.

White Chicken Chili

No ratings yet
Creamy white chicken chili with cannellini beans, corn, green chiles, and already-cooked shredded chicken, finished with cilantro and lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Tex-Mex
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cans Cannellini Beans 15.5 ounces each, drained and rinsed; divided
  • 3 ½ cups Chicken Broth low-sodium; divided
  • 1 ½ Tbsp Olive Oil
  • 1 Small Yellow Onion chopped
  • 4 Cloves Garlic minced
  • 2 tsp Ground Coriander
  • 1 ½ tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 tsp Kosher Salt or less to taste, depending on broth and chicken
  • ½ tsp Dried Oregano
  • ½ tsp Ground Black Pepper
  • 1 can Yellow Corn 15 ounces, drained
  •  
    2 cans Green Chiles (canned) 4 ounces each, diced
  •  
    8 oz Cream Cheese softened and cut into small cubes
  • 2 ½ cups Chicken Breast fully cooked, shredded; rotisserie chicken works
  • 2 Tbsp Fresh Cilantro chopped
  • 1 Tbsp Lime Juice

Equipment

Large pot
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons
Blender

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Measure 1 cup of the drained beans and blend with 1/2 cup of the broth until smooth. Set aside the puree, remaining beans, and remaining 3 cups broth.
  2. Heat olive oil in a heavy 4- to 5-quart pot over medium heat. Cook onion about 3–5 minutes, until softened. Add garlic and stir for 30 seconds. Add coriander, cumin, chili powder, salt, oregano, and pepper; stir for 1 minute without letting the spices burn.
  3. Stir in drained corn and green chiles. Cook for 2 minutes. Add the bean puree and remaining 3 cups broth, stir well, and bring to a simmer. Partially cover and simmer gently for 10 minutes, stirring occasionally.
  4. Reduce heat to low. Stir in cream cheese a few cubes at a time until melted and smooth. Add the remaining beans and fully cooked shredded chicken. Heat gently, stirring, until the chicken and chili reach 165°F on a food thermometer; allow several minutes rather than relying on a fixed two-minute warm-up.
  5. Remove from heat and stir in cilantro and lime juice. Taste and adjust seasoning. Divide among six bowls and serve hot.

Notes

This method starts with fully cooked chicken and canned beans; do not add raw chicken and follow the short reheating step. Softened cream cheese melts more evenly. Keep the heat gentle after adding it and stir often. If the chili thickens too much, stir in a little water.

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.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.