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Crispy Coconut-Crusted Chicken Strips

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 American High-Protein 💪Low-SodiumHalal 🕌Comfort-Food

Crispy Coconut-Crusted Chicken Strips offer a crunchy panko-coconut coating that contrasts with juicy chicken inside. A creamy sweet-chili sriracha dip brings gentle heat, a touch of sweetness, and tang for balance. Serve these for weeknight dinners, casual gatherings, or as a game-day snack when you want something crunchy and lightly spicy.

  • Prep20 mins
  • Cook10 mins
  • Serves4
  • DifficultyEasy
Crispy Coconut-Crusted Chicken Strips
  1. 1

    Gather all ingredients.

  2. 2

    Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside an 18x13-inch rimmed baking sheet. Coat the rack with nonstick cooking spray. Sprinkle the chicken tenders with 1/2 teaspoon salt and set aside.

  3. 3

    Place the flour in a small shallow dish. In a second shallow dish, whisk together the egg and Sriracha. In a third shallow dish, combine the panko, shredded coconut, sesame seeds, paprika, garlic powder, and the remaining 1/4 teaspoon salt. Drizzle the panko mixture with olive oil and toss until evenly coated.

  4. 4

    Working one at a time, dip the chicken tenders into the flour, shaking off any excess, then coat in the egg mixture. Dredge in the panko mixture, pressing as needed to coat all sides and help it adhere. Place on the prepared rack, and repeat with the remaining chicken tenders.

  5. 5

    Bake in the preheated oven until the chicken is cooked through (165 degrees F or 74 degrees C internal temperature) and golden brown, about 15 minutes.

  6. 6

    In a small bowl, mix together the mayonnaise, Asian sweet chili sauce, and Sriracha.

  7. 7

    Serve the chicken tenders hot with the dipping sauce and enjoy!