Ingredients

• 1 pound boneless chicken breast tenderloins or skinless , boneless chicken breasts, cut into 1-inch thick strips
• 0.75 teaspoons salt , divided
• 3 tablespoons flour
• 1 large egg
• 1.5 teaspoons riracha
• 1 cup panko bread crumbs
• 0.5 cups unsweetened shredded coconut
• 2 tablespoons sesame seeds
• 0.5 teaspoons paprika
• 0.5 teaspoons garlic powder
• 1 tablespoon olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack in a 18x13-inch rimmed baking sheet. Coat rack with nonstick cooking spray. Sprinkle chicken tenders with 1/2 teaspoon salt, set aside.
3. 3 Place flour in a small shallow dish. Whisk together egg and Sriracha in a second shallow dish. Combine panko, shredded coconut, sesame seeds, paprika, garlic powder, and remaining 1/4 teaspoon salt in a third shallow dish. Drizzle panko mixture with olive oil and mix until coated evenly.
4. 4 One at a time, dip chicken tenders into the flour, shaking off the excess, then dip into the egg mixture to coat. Dredge in the panko mixture, coating all sides and pressing as needed to help it adhere. Place on the prepared rack. Repeat with remaining chicken tenders.
5. 5 Bake in the preheated oven until 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 mayonnaise, Asian sweet chili sauce, and Sriracha.
7. 7 Serve chicken tenders hot with dipping sauce and enjoy!

Nutrition per serving