Name: Coconut Chicken Fingers with Bang Bang Sauce.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups cornflakes; 1 1/2 cups shredded unsweetened coconut; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 cup sesame seeds; 2 large eggs (beaten); 2 tablespoons hot sauce or tamari; 2 pounds boneless chicken tenders; Extra virgin olive oil (for brushing); 1/2 cup mayo; 1/3 cup sweet Thai chili sauce; 2 tablespoons coconut aminos or tamari soy sauce; 1 tablespoon hot sauce; 1 tablespoon rice vinegar; 1 small clove garlic (grated); 2 teaspoons lime zest

Crispy, golden, and packed with flavor, these Coconut Chicken Fingers with Bang Bang Sauce are a delightful twist on a classic favorite. Perfectly crunchy on the outside and juicy on the inside, this dish is sure to please everyone at the dinner table. The combination of shredded coconut and cornflakes creates a delightful crunch, while the Bang Bang Sauce adds a zesty kick that elevates this simple chicken dish into something extraordinary. Whether you’re making them for a family dinner, a party, or a cozy night in, these chicken fingers are bound to impress!

Why This Coconut Chicken Fingers with Bang Bang Sauce. Stands Out

What makes these Coconut Chicken Fingers with Bang Bang Sauce truly special? It’s the harmonious blend of textures and flavors that sets them apart. The crispy coating made from cornflakes and shredded coconut provides a satisfying crunch, while the tender chicken inside stays juicy and flavorful. Add to that the creamy, spicy Bang Bang Sauce, and you have a match made in culinary heaven. These chicken fingers are not only easy to make but also adaptable, so you can serve them as an appetizer, main course, or even as a fun party snack.

Ingredient Breakdown

2 cups cornflakes: These provide the base for the crispy coating, adding both texture and a mild flavor.
1 1/2 cups shredded unsweetened coconut: This adds a tropical flair and enhances the crunchiness of the chicken fingers.
1 teaspoon paprika: A dash of paprika gives the coating a lovely color and a hint of smokiness.
1/2 teaspoon garlic powder: This adds a savory depth to the flavor profile.
1/2 teaspoon onion powder: Complements the garlic and enhances the overall taste.
1/4 cup sesame seeds: These provide additional crunch and a nutty flavor.
2 eggs, beaten: Acts as a binding agent to help the coating stick to the chicken.
2 tablespoons hot sauce or tamari: For those who enjoy a little kick, this adds heat; tamari can be used for a milder flavor.
2 pounds boneless chicken tenders: The star of the dish, chicken tenders are tender and cook quickly.
Extra virgin olive oil, for brushing: Helps to create a golden, crispy exterior when baked.

Bang Bang Sauce Ingredients

1/2 cup mayo: The creamy base for the sauce.
1/3 cup sweet Thai chili sauce: Adds sweetness and a mild spiciness.
2 tablespoons coconut aminos (or tamari soy sauce): A soy sauce alternative that adds umami flavor.
1 tablespoon hot sauce: For an extra kick! Adjust to taste.
1 tablespoon rice vinegar: Adds tanginess to balance the sweetness.
1 small clove garlic, grated: Fresh garlic elevates the flavor of the sauce.
2 teaspoons lime zest: Brightens up the sauce with a fresh citrus note.

Hardware & Gadgets

Baking sheet: A large sheet for baking the chicken fingers evenly.
Parchment paper: To line the baking sheet for easy cleanup.
Mixing bowls: For preparing the coatings and sauces.
Whisk: To beat the eggs and mix the sauce ingredients.
Measuring cups and spoons: For accurate ingredient measurements.

Method: Coconut Chicken Fingers with Bang Bang Sauce.

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that your chicken fingers cook evenly and get nice and crispy.

Step 2: Prepare the Coating

In a large mixing bowl, combine the cornflakes, shredded coconut, paprika, garlic powder, onion powder, and sesame seeds. Use your hands or a spoon to mix everything together thoroughly.

Step 3: Prepare the Chicken

In another bowl, beat the eggs and add the hot sauce or tamari. Whisk until well combined. Take each chicken tender and dip it into the egg mixture, ensuring it’s fully coated, then roll it in the cornflake-coconut mixture until thoroughly covered. Place the coated chicken fingers on a baking sheet lined with parchment paper.

Step 4: Bake the Chicken Fingers

Lightly brush the tops of the chicken fingers with extra virgin olive oil. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through for even cooking.

Step 5: Make the Bang Bang Sauce

While the chicken fingers are baking, prepare the Bang Bang Sauce. In a mixing bowl, combine the mayo, sweet Thai chili sauce, coconut aminos, hot sauce, rice vinegar, grated garlic, and lime zest. Whisk until smooth and creamy. Adjust the seasoning to your taste.

Step 6: Serve and Enjoy

Once the chicken fingers are cooked, remove them from the oven and let them cool slightly. Serve them warm with the Bang Bang Sauce for dipping. Enjoy the crunch and flavor explosion in each bite!

Variations by Season

Summer: Serve with a side of fresh mango salsa for a tropical twist.
Fall: Add pumpkin spice seasoning to the coating for a seasonal flavor.
Winter: Pair with a warm, spiced dipping sauce made with cinnamon and nutmeg.
Spring: Incorporate fresh herbs like cilantro or mint into the Bang Bang Sauce for a refreshing taste.

Watch Outs & How to Fix

When making these Coconut Chicken Fingers with Bang Bang Sauce, there are a few things to keep in mind:

Coating not sticking: Make sure to coat the chicken tenders in the egg mixture thoroughly before rolling them in the cornflake mixture. If needed, you can double-dip for a thicker crust.
Too dry: Ensure that you’re not overcooking the chicken. The internal temperature should reach 165°F (75°C) for safe consumption.
Bang Bang Sauce too spicy: If you find the sauce too spicy, add a bit more mayo or sweet Thai chili sauce to balance the heat.

Leftovers & Meal Prep

Coconut Chicken Fingers with Bang Bang Sauce are perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through and crispy again. Alternatively, you can enjoy them cold in a salad or as a snack. The Bang Bang Sauce can also be stored separately and used as a dip for other finger foods!

Helpful Q&A

Can I use chicken breasts instead of tenders?

Absolutely! You can cut boneless chicken breasts into strips to achieve a similar effect. Just ensure they are about the same thickness as tenders for even cooking.

Can I make this recipe gluten-free?

Yes! Simply use gluten-free cornflakes and ensure that the hot sauce, coconut aminos, and sweet Thai chili sauce are also gluten-free.

How can I make these chicken fingers spicier?

If you want to kick up the heat, add more hot sauce to the egg mixture or use a spicier variety of hot sauce in the Bang Bang Sauce.

Can I freeze the chicken fingers before cooking?

Yes! After coating the chicken fingers, you can freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When ready to cook, bake them directly from frozen, adding a few extra minutes to the cooking time.

Hungry for More?

If you enjoyed making these Coconut Chicken Fingers with Bang Bang Sauce, you might be interested in exploring other delicious recipes that feature tropical flavors or unique dipping sauces. From crispy shrimp tacos to zesty chicken salads, the world of flavor is vast and waiting for you to explore. Happy cooking!