Coconut Chicken Fingers with Bang Bang Sauce
Delicious Coconut Chicken Fingers paired with a tangy Bang Bang Sauce for an irresistible flavor combination.
Equipment
- oven
- Food Processor
- baking sheet
- shallow bowl
Ingredients
Breaded Chicken
- 2 cups cornflakes
- 1.5 cups shredded unsweetened coconut
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 cups sesame seeds
- 2 eggs, beaten
- 2 tablespoons hot sauce or tamari use preferred taste
- 2 pounds boneless chicken tenders
- for brushing extra virgin olive oil
Bang Bang Sauce
- 0.5 cups mayo
- 0.33 cups 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
Instructions
Preparation
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.
- Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
- Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.
Bang Bang Sauce
- To make the sauce: combine all ingredients in a bowl.
- Serve the chicken with limes, green onions, and bang bang sauce for dipping. Add extra chili sauce mixed with a couple tablespoons of ketchup for a little double-dip action. Enjoy!
Notes
Adjust hot sauce to taste for spiciness.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1.5mg
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