Coconut Chicken Fingers with Bang Bang Sauce.
If you’re looking for a fun, flavorful dish that’s sure to impress, look no further than these Coconut Chicken Fingers with Bang Bang Sauce. This delightful recipe combines tender chicken tenders coated in a crunchy, coconut-infused crust with a creamy, spicy dipping sauce that will have everyone coming back for more. Perfect as an appetizer, snack, or main dish, this recipe is incredibly easy to prepare and absolutely delicious. Let’s dive into the details!
What You’ll Love About This Recipe
– A delicious combination of sweet and savory flavors.
– Crunchy texture from the cornflakes and coconut.
– Quick and easy to make, perfect for busy weeknights.
– Great for serving at parties, game days, or family gatherings.
– The Bang Bang Sauce adds a unique kick that pairs perfectly with the chicken.
What’s in the Bowl
- 2 cups cornflakes: These will provide the perfect crunch for the chicken fingers.
- 1 1/2 cups shredded unsweetened coconut: Adds a tropical flavor and chewy texture.
- 1 teaspoon paprika: A warm spice that enhances the flavor.
- 1/2 teaspoon garlic powder: Adds a hint of savory flavor.
- 1/2 teaspoon onion powder: Complements the garlic for a rounded taste.
- 1/4 cup sesame seeds: Brings a nutty flavor and extra crunch.
- 2 eggs, beaten: Acts as a binder for the coating.
- 2 tablespoons hot sauce or tamari: For those who enjoy a bit of heat.
- 2 pounds boneless chicken tenders: The star of the dish, juicy and tender.
- Extra virgin olive oil: For brushing the chicken before baking.
- 1/2 cup mayo: A base for the creamy Bang Bang Sauce.
- 1/3 cup sweet Thai chili sauce: Adds sweetness and spice to the sauce.
- 2 tablespoons coconut aminos: A great alternative to soy sauce, adding umami flavor.
- 1 tablespoon hot sauce: For an extra kick in the sauce.
- 1 tablespoon rice vinegar: Balances the flavors in the sauce.
- 1 small clove garlic, grated: Enhances the Bang Bang Sauce with garlic flavor.
- 2 teaspoons lime zest: Brightens the sauce with a citrusy note.
Kitchen Gear Checklist
- Baking sheet: For the chicken fingers to bake on.
- Mixing bowls: For combining ingredients and preparing the coating.
- Whisk: To beat the eggs and mix the sauce.
- Measuring cups and spoons: For accurate ingredient measurements.
- Grater: For zesting the lime and grating garlic.
Coconut Chicken Fingers with Bang Bang Sauce: From Prep to Plate
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C). This will ensure that your chicken is cooked evenly and gets that nice golden brown color.
Step 2: Set Up Your Breading Station
In one mixing bowl, combine the cornflakes, shredded coconut, paprika, garlic powder, onion powder, and sesame seeds. In another bowl, whisk the eggs together with the hot sauce or tamari.
Step 3: Coat the Chicken Tenders
Dip each chicken tender first into the egg mixture, allowing any excess to drip off, then coat generously with the cornflake and coconut mixture. Press down to ensure the coating sticks well.
Step 4: Arrange on a Baking Sheet
Place the coated chicken fingers on a baking sheet lined with parchment paper. Brush the tops lightly with extra virgin olive oil for added crispness.
Step 5: Bake the Chicken
Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. Flip halfway through for even cooking.
Step 6: Make the Bang Bang Sauce
While the chicken is baking, prepare your 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. Mix until smooth and well combined.
Step 7: Serve and Enjoy
Once the chicken fingers are out of the oven, allow them to cool slightly before serving. Pair them with the delicious Bang Bang Sauce for dipping. Enjoy the crunchy, flavorful chicken with a kick!
Health-Conscious Tweaks
- Use whole grain cornflakes: For added fiber and nutrients.
- Swap mayo for Greek yogurt: For a lighter version of the Bang Bang Sauce.
- Choose skinless chicken: To reduce fat content.
- Use an air fryer: For a healthier cooking method with less oil.
Method to the Madness
These Coconut Chicken Fingers with Bang Bang Sauce are not only easy to prepare, but they also pack a punch in flavor and texture. The combination of crunchy cornflakes and coconut creates an irresistible coating that complements the juicy chicken tenders perfectly. The Bang Bang Sauce is a magical blend of creamy and spicy, making it an outstanding dipping companion. Whether you’re making these for a family dinner or a gathering with friends, they are sure to be a hit!
Shelf Life & Storage
Leftover chicken fingers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy. The Bang Bang Sauce can also be stored in the fridge for up to a week, making it perfect for pairing with other dishes.
Reader Q&A
Can I use chicken breasts instead of chicken tenders?
Absolutely! Just make sure to cut the chicken breasts into strips similar in size to chicken tenders for even cooking.
Can I make the Bang Bang Sauce ahead of time?
Yes! The sauce can be made a day in advance and stored in the refrigerator until you’re ready to serve it.
What can I serve with Coconut Chicken Fingers?
These chicken fingers pair well with a fresh salad, steamed veggies, or even as a topping for rice bowls. Get creative!
Can I freeze the chicken fingers?
Yes, you can freeze the uncooked coated chicken fingers. Just place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Weekend Projects
- Sally’s Baking Addiction – For delicious dessert ideas to pair with your meal.
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- Minimalist Baker – Discover simple, plant-based recipes for any occasion.
That’s a Wrap
Coconut Chicken Fingers with Bang Bang Sauce is a delightful dish that brings together the best of crunchy, tropical flavors with a spicy dipping sauce. Whether you’re preparing a meal for your family or entertaining guests, this recipe is sure to impress. The combination of textures and flavors is unbeatable, making it a fantastic addition to your recipe repertoire. Dive into this tropical delight today, and watch everyone rave about your cooking skills!
Coconut Chicken Fingers with Bang Bang Sauce.
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In one mixing bowl, combine the cornflakes, shredded coconut, paprika, garlic powder, onion powder, and sesame seeds. In another bowl, whisk the eggs together with the hot sauce or tamari.
- Dip each chicken tender first into the egg mixture, then coat generously with the cornflake and coconut mixture.
- Place the coated chicken fingers on a baking sheet lined with parchment paper. Brush the tops lightly with extra virgin olive oil.
- Bake for about 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
- While the chicken is baking, prepare your Bang Bang Sauce by combining mayo, sweet Thai chili sauce, coconut aminos, hot sauce, rice vinegar, grated garlic, and lime zest in a mixing bowl.
- Once the chicken fingers are done, allow them to cool slightly before serving with the Bang Bang Sauce.
Notes
- Use whole grain cornflakes for added fiber and nutrients.
- Swap mayo for Greek yogurt for a lighter sauce.
- Choose skinless chicken to reduce fat content.
