Baked Coconut Chicken Tenders
User Reviews
5.0
6 reviews
Excellent
Baked Coconut Chicken Tenders
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These chicken tenders come together easily and taste great dipped into a simple sriracha dipping sauce.
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Ingredients
- 1 cup buttermilk
- 1/4 cup Sriracha
- 2 pounds chicken tenders
- 1/2 cup all-purpose flour
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 eggs
- 1 cup Panko bread crumbs
- 1 cup sweetened coconut flakes
For the dipping sauce:
- 3/4 cup Greek yogurt
- 1/4 cup honey
- 1/4 cup Sriracha sauce
Instructions
- In a large bowl combine buttermilk and Sriracha. Add chicken tenders. Make sure tenders are fully submerged in buttermilk mixture. Allow to marinade in the fridge for at least 4 hours or overnight.
- Preheat oven to 425° Fahrenheit. Line a baking sheet with foil and top with a cooling rack.
- In a medium shallow dish combine all-purpose flour, garlic powder, paprika, salt and pepper. In a second shallow dish whisk together eggs. In a third shallow dish combine panko bread crumbs and coconut.
- One at a time remove chicken tenders from buttermilk marinade. Shake or scrape off excess liquid. Dip each tender first into flour mixture, coating both sides. Shake off excess. Then dip in eggs. Shake off excess. Finally dip in panko mixture ensuring both sides are fully coated. Place on prepared baking sheet.
- Repeat with remaining tenders.
- Bake for 8 minutes, carefully flip each tender, then bake 8 to 10 minutes more until golden brown and cooked through. Serve immediately.
To make the dipping sauce (optional):
- Combine all ingredients in a small bowl. Store in the refrigerator until ready to serve.
Notes
- NUTRITION NOTE: Dip is included in the nutritional information.
- SUBSTITUTIONS
- TO COOK IN THE AIR FRYER: To air fry, follow steps 1-5. Place tenders in an even layer in your air fryer (you may need to cook in multiple batches) Air fry at 400 degrees Fahrenheit for 8 minutes, flip, then cook 8 minutes more until crispy.
- Breadcrumbs: Panko breadcrumbs are larger than standard breadcrumbs so they create a crispier coating. You can substitute with standard breadcrumbs or gluten free breadcrumbs, if needed.
- Sriracha: If you don't like hot sauce, you can omit.
- Flour: You can substitute with gluten free flour to make them gluten free.
- Shredded coconut: You can substitute with unsweetened coconut flakes. The unsweetened coconut flakes will add crunch but will not sweeten the chicken.
Nutrition Information
Show Details
Calories
325kcal
(16%)
Carbohydrates
29g
(10%)
Protein
31g
(62%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
138mg
(46%)
Sodium
966mg
(40%)
Potassium
607mg
(17%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
291IU
(6%)
Vitamin C
13mg
(14%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 966mg | 40% |
| Potassium | 607mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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