A mixture of egg and Sriracha brings heat to these homemade chicken tenders and also helps the crunchy blend of puffed rice cereal and coconut chips stick. The tenders are then baked for a quick and healthy meal—no frying required.
Nutrition per serving may change if servings are adjusted.
1 pound chicken tenders
1 teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup unsweetened coconut chips
1 cup crispy brown rice cereal (see Tip)
¼ cup rice flour or all-purpose flour
1 large egg
¼ cup Sriracha
Nonstick coconut oil cooking spray
Place a baking sheet in the oven; preheat to 450°F.
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.
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.
Bake the chicken, turning once halfway, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 12 to 14 minutes.
Tip: Crispy rice cereala childhood favoriteis available in whole-grain versions (and most are gluten-free). We use it to add crunch to this chicken.
292 calories;14 g fat(9 g sat); 3 g fiber; 16 g carbohydrates; 30 g protein; 8 mcg folate; 102 mg cholesterol; 5 g sugars; 1 g added sugars; 68 IU vitamin A; 0 mg vitamin C; 12 mg calcium; 2 mg iron; 411 mg sodium; 45 mg potassium