Coconut-Sriracha Chicken Tenders

(from castro15’s recipe box)

Categories: Chicken


  • 1 lb. chicken tenders
  • 1 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup unsweetened coconut chips
  • 1 cup crispy brown rice cereal
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1/4 cup Sriracha
  • Nonstick coconut oil cooking spray


  1. Place a baking sheet in the oven; preheat to 450.

  2. Sprinkle chicken with onion powder, salt and pepper. Pulse coconut and cereal in a food processor until finely chopped; transfer to a shallow dish. Place flour in another shallow dish. Whisk egg with Sriracha in a third shallow dish. Dredge the chicken in the flour, shaking off excess. Coat with the Sriracha mixture, letting excess drip off, then dredge in the coconut mixture, pressing to adhere.

  3. Remove the baking sheet from the oven and coat with cooking spray. Place the chicken on the pan and generously coat it with cooking spray.

  4. Bake the chicken, turning once halfway, until browned and cooked through, 12-14 minutes.

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