Chicken Recipes
Chicken Recipes
Please follow and like us:
197
120
20
20
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
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
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.
