Coconut Chix Stix

1. 1

   Preheat the oven to 350 degrees. Line a baking sheet with parchment.

2. 2

   Pour the whisked eggs onto a plate. Scatter the flour over a separate plate.

3. 3

   In a bowl, stir together the Panko, coconut, red pepper flakes, salt and pepper. Pour them out onto a third plate.

4. 4

   Working with two tenders at a time, dip them into the egg, then into the flour, turning them over so that each side is covered. Dip them back into the egg, then lay them in the crumb/coconut mixture. Cover the tenders with the crumbs, pressing down firmly to adhere a good crust. I know, there's a whole lot of dipping going on, but if you follow this sequence, you'll have an excellent crisp crust as opposed to a soggy one, or one where approximately half of it won't stick to anything but your fingers. And if you use tongs, adherence of all the layers will be even better and your hands won't be a mess. Transfer tenders to the baking sheet. Discard the egg, flour, and crumbs.

5. 5

   Bake for about 20 minutes, until the tenders are gently browned and a thermometer inserted in the middle registers 165 degrees.

6. 6

   While the tenders are baking, make the dipping sauce. Whisk together all of the sauce ingredients, except for the Sriracha. First taste the sauce, then add drops of Sriracha if you need it to be hotter. I do. The sauce may appear on the thin side. Not to worry; the crisp, crunchy coating will nap it perfectly without picking up so much that it is overpowering.

7. 7

   Serve the tenders alongside a bowl of the dipping sauce that you've garnished with thinly sliced greens of scallions. The chicken will be perfectly tender, the crust crisp with notes of sweet, and the sauce bright and spicy. You might never go back to shrimp.

No additional tips available.