Ingredients
2 cups cornflakes
1 ½ cups unsweetened shredded coconut
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup sesame seeds
2 eggs, beaten
2 tablespoons hot sauce (or tamari for a milder flavor)
2 pounds boneless chicken tenders
Olive oil, for brushing
Bang Bang Sauce:
½ cup mayo
⅓ cup sweet Thai chili sauce
2 tablespoons coconut aminos (or tamari)
1 tablespoon hot sauce
1 tablespoon rice vinegar
1 small clove garlic, grated
2 teaspoons lime zest
Instructions
Preheat the Oven: Set the oven to 425°F and line a baking sheet with parchment paper.
Prepare the Coating: In a food processor, blend the coconut, cornflakes, paprika, garlic powder, onion powder, and a pinch of salt until fine crumbs form. Stir in the sesame seeds and pour the mixture into a shallow bowl.
Coat the Chicken: In a separate bowl, beat the eggs and mix in the hot sauce. Add the chicken tenders, tossing to coat them evenly. Dredge each chicken piece in the crumb mixture, pressing to coat fully. Place the coated chicken on the prepared baking sheet and drizzle with olive oil.
Bake: Bake the chicken for 15-20 minutes, until golden and crispy.
Prepare the Sauce: In a small bowl, mix together all the sauce ingredients until smooth.
Serve: Serve the crispy coconut chicken with lime wedges, chopped green onions, and the Bang Bang sauce for dipping. For an extra kick, mix some extra chili sauce with a little ketchup for a double-dip option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes