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Homemade Coconut Chicken Fingers with Bang Bang Sauce. recipe photo

Coconut Chicken Fingers with Bang Bang Sauce.

These Coconut Chicken Fingers are crispy, juicy, and paired with a zesty Bang Bang Sauce!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Fingers:
  • 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
For the Bang Bang Sauce:
  • 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

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

Method:
  1. Step 1: Preheat the Oven - Preheat your oven to 400°F (200°C) for even cooking.
  2. Step 2: Prepare the Coating - In a large mixing bowl, combine cornflakes, shredded coconut, paprika, garlic powder, onion powder, and sesame seeds.
  3. Step 3: Prepare the Chicken - Beat eggs and hot sauce in another bowl. Dip chicken tenders into the egg mixture, then roll in the coating.
  4. Step 4: Bake the Chicken Fingers - Brush with olive oil and bake for 20-25 minutes until golden brown, flipping halfway through.
  5. Step 5: Make the Bang Bang Sauce - Whisk together mayo, sweet Thai chili sauce, coconut aminos, hot sauce, rice vinegar, garlic, and lime zest until smooth.
  6. Step 6: Serve and Enjoy - Serve warm with Bang Bang Sauce for dipping.

Notes

  • For extra crunch, double-dip the chicken in the egg and coating.
  • Ensure chicken reaches an internal temperature of 165°F (75°C).
  • Store leftovers in an airtight container for up to 3 days.