Baked Sriracha-Coconut Chicken Tenders
Place a baking sheet in the oven; preheat to 450 degrees F.Advertisement
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 degrees F, 12 to 14 minutes.
Tip: Crispy rice cereal--a childhood favorite--is available in whole-grain versions (and most are gluten-free). We use it to add crunch to this chicken.
3 1/2 lean protein, 2 fat, 1/2 starch