Crunchy Coconut Chicken Tenders with Bang Bang Sauce Recipe

Get ready for a tropical twist on a beloved classic! These Coconut Chicken Fingers with Bang Bang Sauce take crispy, oven-baked chicken to a whole new level with crunchy coconut, a hint of spice, and the most addictive creamy dipping sauce. It’s the ultimate party snack or weeknight treat that’ll have everyone reaching for more!

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient for these Coconut Chicken Fingers with Bang Bang Sauce pulls double duty, adding either irresistible crunch, vibrant color, or lip-smacking flavor. Here’s how it all comes together for the perfect bite!

• Cornflakes: The secret to that shatteringly crisp texture—pulse them for the crunchiest coating ever.
• Shredded Unsweetened Coconut: Brings a subtle tropical sweetness and golden exterior, without being overpowering.
• Paprika, Garlic Powder, Onion Powder: These classic seasonings add warmth, color, and savory depth to every bite.
• Sesame Seeds: For a delightful little pop of nuttiness in every crumb.
• Eggs: Help everything stick, and keep the chicken irresistibly tender.
• Hot Sauce or Tamari: Adds a pop of heat or salty umami—use your favorite or mix and match for your desired punch.
• Boneless Chicken Tenders: Choose real tenders or slice breasts into strips—they bake quickly and stay juicy!
• Extra Virgin Olive Oil: Brushed on top for extra golden crispness in the oven, with no heavy frying.
• Mayonnaise: The creamy base of the killer Bang Bang sauce.
• Sweet Thai Chili Sauce: Adds sweet, spicy, and garlicky brightness for that signature Bang Bang flavor.
• Coconut Aminos or Tamari: Brings a little salty, savory balance—plus, it keeps things gluten-free if you need.
• Rice Vinegar: To brighten up the sauce and cut through the richness.
• Fresh Garlic and Lime Zest: Don’t skip these—they add fresh aromatics and zing to the sauce!

Variations

The best thing about Coconut Chicken Fingers with Bang Bang Sauce? They’re completely customizable! Don’t be afraid to riff on this recipe—whether you’re swapping out proteins, dialing up (or down) the spice, or working with what you have on hand.

• Go Gluten Free: Use gluten-free cornflakes and tamari to keep the entire dish free from gluten without forfeiting crunch or flavor.
• Make it Spicier: Add extra hot sauce to the chicken marinade or sauce for a bigger kick, or stir in a touch of sriracha.
• Try Different Proteins: Swap the chicken for shrimp, fish filets, or tofu for a pescatarian or vegetarian spin.
• Bake or Air Fry: Try air frying the chicken fingers for an even crispier, oil-free finish.

How to Make Coconut Chicken Fingers with Bang Bang Sauce

Step 1: Preheat & Prep Your Pan

Start strong by preheating your oven to 425°F—this ensures a quick, super-crispy bake. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

Step 2: Make the Coconut Crunch Coating

In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a big pinch of salt. Pulse just until you have fine, sandy crumbs—don’t overdo it, you want some texture! Stir in those sesame seeds by hand for extra pop.

Step 3: Coat the Chicken

Beat the eggs with your favorite hot sauce or tamari in a bowl, then toss the chicken tenders until they’re well coated. This ensures every piece is flavorful right through to the center.

Step 4: Dredge & Arrange

Now, dredge each piece of chicken through the coconut crumb mixture, pressing gently so the coating sticks all around. Transfer to your prepared baking sheet, giving each finger a little space for crisping.

Step 5: Bake Until Golden

Brush the tops lightly with olive oil to help everything bake up golden, then pop in the oven for 15–20 minutes. The chicken should be crisp, with the coconut lightly toasted and centers juicy and cooked through.

Step 6: Whip Up Bang Bang Sauce

While the chicken cooks, stir together the mayo, sweet Thai chili sauce, coconut aminos or tamari, hot sauce, rice vinegar, garlic, and lime zest. Taste and adjust—add more chili sauce or vinegar to make it your own!

Step 7: Serve and Enjoy

Arrange your warm Coconut Chicken Fingers on a platter, surround with dipping bowls of Bang Bang sauce, and add lime wedges and sliced green onions for extra freshness. They’re ready to vanish!

How to Serve Coconut Chicken Fingers with Bang Bang Sauce

Garnishes

Finish your chicken fingers with a scatter of sliced green onions, fresh cilantro, or even a sprinkle of toasted sesame seeds. Lime wedges add a bright, zesty squeeze that makes every bite pop—don’t skip them for that final flair!

Side Dishes

Serve these with a heap of fluffy jasmine rice, a fresh pineapple slaw, or crisp veggie sticks. Even a cool cucumber salad or sweet potato fries play perfectly with the tropical, tangy Bang Bang dip.

Creative Ways to Present

Try stacking the Coconut Chicken Fingers in a basket lined with parchment or skewering them for party appetizers! Mini bowls of Bang Bang Sauce for individual dipping make any gathering feel festive—and don’t forget colorful plates for that wow effect.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store cooled Coconut Chicken Fingers in an airtight container in the fridge for up to 3 days. Keep the Bang Bang Sauce separate so everything stays crisp and fresh.

Freezing

Freeze uncooked, coated chicken fingers flat on a baking sheet, then transfer to a freezer bag for up to 2 months. You can bake them straight from frozen (just add a few extra minutes cook time!), making them a fabulous make-ahead snack.

Reheating

For best results, reheat chicken fingers in a 375°F oven or air fryer until hot and crispy; avoid microwaving, which softens the coating. The sauce stays good in the fridge for a week—just give it a stir before serving.

FAQs

Final Thoughts

I can’t wait for you to try this crowd-pleaser—Coconut Chicken Fingers with Bang Bang Sauce are the kind of irresistible, easy comfort food that just brings everyone to the table. Serve them hot, pile on the garnishes, and let the dipping frenzy begin!

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