Baked Coconut Chicken Tenders with Honey Sriracha Lime Dipping Sauce
This Baked Coconut Chicken Tenders with Honey Sriracha Lime Dipping Sauce recipe is loaded with flavor and can be ready for your family in under 30 minutes!
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Servings: 4
Equipment
- Oven
- Stove
Ingredients
Baked Coconut Chicken Tenders
- 2 tbsp Mazola Corn Oil
- 1 lb boneless skinless chicken tenders
- 2 tsp your favorite seasonings I use DUST by VooDoo Chef
- ½ cup sweetened shredded coconut
Honey Sriracha Lime Dipping Sauce
- 1 tbsp Mazola Corn Oil
- 1 tbsp sriracha
- 2 tbsp honey
- 1 juice of a small lime
Instructions
Baked Coconut Chicken
- Preheat oven to 400 degrees
- Add corn oil, chicken and seasonings to a gallon size ziplock bag and massage gently to coat chicken
- Sprinkle in the shredded coconut and massage gently to coat thoroughly
- Place chicken tenders on a non-stick baking sheet
- Bake for 8 minutes, then flip and bake for another 8 minutes
Honey Sriracha Lime Dipping Sauce
- Mix all ingredients in a small bowl. Melt honey first if needed.
- Enjoy!
Notes
Prepare the dipping sauce and sauteed vegetables while the chicken tenders are baking. I sauteed fresh zucchini, squash and green beans in approximately 1-2 teaspoons of corn oil and a few shakes of the same seasoning I used on the chicken tenders.
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