Description
Coconut Chicken Fingers with Bang Bang Sauce are crispy, juicy tenders coated in a coconut-cornflake crust and baked until golden. Served with a creamy, spicy-sweet sauce, this dish is perfect for family dinners or appetizers. No frying required!
Ingredients
For the Chicken Fingers
2 cups cornflakes, crushed
1½ cups shredded unsweetened coconut
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ cup sesame seeds
2 large eggs, beaten
2 tbsp hot sauce or tamari
2 lb boneless chicken tenders
Extra virgin olive oil, for brushing
Pinch of salt
For the Bang Bang Sauce
½ cup mayonnaise
⅓ cup sweet Thai chili sauce
2 tbsp coconut aminos or tamari
1 tbsp hot sauce
1 tbsp rice vinegar
1 small garlic clove, grated
2 tsp lime zest
Instructions
Preheat your oven to 425 °F (≈ 220 °C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to ensure the chicken doesn’t stick.
In a food processor (or in a bowl with manual crushing), combine the shredded coconut, crushed cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse or mix until you get fine crumbs with bits of texture. Transfer this mixture into a shallow bowl and stir in the sesame seeds.
In another bowl, beat the two eggs and whisk in the hot sauce (or tamari). Add the raw chicken tenders and toss thoroughly until each piece is coated in the egg mixture.
Next, dredge each chicken strip through the coconut‑cornflake crust mixture, pressing gently so the coating sticks well. Arrange the coated tenders onto your prepared baking sheet, spacing them apart for good air circulation.
Lightly brush or spray the tops of the coated chicken fingers with extra virgin olive oil. Bake in the preheated oven for 15 to 20 minutes, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165 °F / 74 °C). Flip chicken halfway through baking if needed for even browning.
While the chicken bakes, whisk together all the sauce ingredients: mayonnaise, sweet Thai chili sauce, coconut aminos (or tamari), hot sauce, rice vinegar, grated garlic, and lime zest. Taste and adjust — add more hot sauce or lime zest if you prefer more kick or brightness.
Serve your coconut chicken fingers hot or warm. Accompany them with lime wedges, chopped green onions, and the bang bang sauce for dipping. For variation, you can also provide an extra dip of sweet chili sauce mixed with ketchup for a “double‑dip” option.
Notes
Use unsweetened shredded coconut to avoid burning and excess sweetness.
For extra crunch, lightly crush cornflakes instead of pulsing too finely.
Sauce can be made ahead and stored in fridge up to 5 days.
Use a meat thermometer to check chicken reaches 165°F.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480 kcal
- Sugar: 6 g
- Carbohydrates: 28 g
- Protein: 34 g