Go Back

Crispy Coconut Chicken with Bang Bang Sauce

Quick, easy, and delicious, this crispy coconut chicken paired with a creamy Bang Bang sauce is your go-to meal for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken tenders easy to cook and eat!
  • 1 cup shredded coconut the secret to that crunch!
  • 1 cup panko breadcrumbs hello, texture!
  • 1/2 cup all-purpose flour for sticking
  • 2 large eggs for binding
  • to taste Salt
  • to taste pepper
  • a dash paprika because why not?
For the Bang Bang Sauce
  • 1/2 cup mayonnaise the creamy base
  • 2 tablespoons sweet chili sauce sweet and spicy goodness
  • 1 tablespoon sriracha bring on the heat!
  • 1 teaspoon lime juice for a zesty finish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In three separate bowls, prepare the dipping stations: one for flour (mix in salt, pepper, and paprika), one for beaten eggs, and one for a mix of panko breadcrumbs and shredded coconut.
Coating and Baking
  1. Take a chicken tender, coat it in flour, dip it into the egg, and dredge it in the coconut-panko mix.
  2. Place the coated chicken tenders on the prepared baking sheet and bake for about 20-25 minutes, or until golden brown and sizzling. Flip them halfway through for even crisp.
Making the Sauce
  1. While the chicken is baking, combine the mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl and mix until smooth.
Serving
  1. Once the chicken is out of the oven, serve it hot, drizzled with the Bang Bang sauce.

Notes

For extra sweetness in the sauce, add an extra tablespoon of sweet chili sauce. To minimize mess, use one hand for wet ingredients and the other for dry ones. Coated chicken can be refrigerated for up to 24 hours before baking.