Description
These Coconut Chicken Fingers with Bang Bang Sauce are a delightful twist on a classic favorite, offering a crunchy coconut exterior with a spicy, tangy sauce for dipping. Perfect for a quick weeknight dinner or a fun appetizer for a gathering.
Ingredients
Units
Scale
For the Coconut Chicken Fingers:
- 2 cups cornflakes
- 1 1/2 cups shredded unsweetened coconut
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup sesame seeds
- 2 eggs, beaten
- 2 tbsp hot sauce or tamari
- 2 lb boneless chicken tenders
- extra virgin olive oil, for brushing
For the Bang Bang Sauce:
- 1/2 cup mayo
- 1/3 cup sweet Thai chili sauce
- 2 tbsp coconut aminos (or tamari soy sauce)
- 1 tbsp hot sauce
- 1 tbsp rice vinegar
- 1 small clove garlic, grated
- 2 tsp lime zest
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Create the coating: In a food processor, combine cornflakes, coconut, paprika, garlic powder, onion powder, and salt. Pulse until fine crumbs form. Mix in sesame seeds and transfer to a shallow bowl.
- Prepare the chicken: Beat eggs in a separate bowl, add hot sauce, and coat the chicken tenders with the mixture.
- Coat the chicken: Dredge the chicken in the coconut mixture, ensuring full coverage. Place on the baking sheet, drizzle with olive oil, and bake for 15-20 minutes until crispy.
- Make the sauce: Combine all Bang Bang Sauce ingredients in a bowl.
- Serve: Serve the chicken with lime wedges, green onions, and Bang Bang Sauce. Add extra chili sauce mixed with ketchup for additional flavor.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: Approx. 5g
- Sodium: Approx. 450mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 14g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 3g
- Protein: Approx. 25g
- Cholesterol: Approx. 120mg
