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. Source: EatingWell Magazine, November 2019

Carolyn Malcoun


Ingredient Checklist


Instructions Checklist
  • Place a baking sheet in the oven; preheat to 450 degrees 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 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.

Nutrition Facts

292 calories; total fat 13.8g 21% DV; saturated fat 9.5g; cholesterol 102mg 34% DV; sodium 411mg 16% DV; potassium 45mg 1% DV; carbohydrates 16.1g 5% DV; fiber 2.7g 11% DV; sugar 5g; protein 30g 60% DV; exchange other carbs 1; vitamin a iu 68IU; vitamin cmg; folate 8mcg; calcium 12mg; iron 2mg; magnesium 10mg; added sugar 1g.

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Rating: 5 stars
So tasty, will definitely make this again! Despite all the Sriracha, it only ended up being a little bit spicy. I paired it with a lime / coconut milk / Greek yogurt sauce. Huge hit. Read More