Enjoy the spicy and sweet flavors of these crispy Sriracha Chicken Tenders with coconut flakes. Dip these Sriracha Chicken Tenders in apricot sauce!
What You Need
Original recipe yields 24 servings
1 Tbsp. Sriracha sauce (hot chili sauce)
1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup panko bread crumbs
1-1/2 lb. boneless skinless chicken breast s, cut into 1-inch-wide strips
1/3 cup butter or margarine, melted
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Let's Make It
Heat oven to 400°F.
Whisk egg and Sriracha sauce in shallow dish until blended. Combine coconut and bread crumbs in separate shallow dish. Dip chicken strips, 1 at a time, in egg, then in coconut mixture, turning to evenly coat both sides of each strip with each ingredient.
Place on rimmed baking sheet sprayed with cooking spray; drizzle with butter.
Bake 25 min. or until chicken is done, turning after 15 min.
Keeping it Safe
Cut raw boneless chicken breasts into pieces when they are partially frozen to make them easier to cut and to prevent knife from slipping.
Serve with a quick apricot sauce. Just mix 1 cup apricot preserves with 2 Tbsp. GREY POUPON Dijon Mustard until blended. Garnish with red pepper strips.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.