Coconut Chicken Fingers with Bang Bang Sauce
Crispy, coconut-crusted chicken fingers made easy in the pressure cooker and oven-baked to golden perfection, served with a creamy, spicy-sweet bang bang dipping sauce.
Equipment
- 1 Mixing bowl For dredging and tossing
Ingredients
Coconut Chicken and Bang Bang Sauce
- 2 cups cornflakes crushed coarsely
- 1 ½ cups shredded unsweetened 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 adjust to taste
- 2 pounds boneless chicken tenders
- extra virgin olive oil for brushing
- ½ cup mayonnaise
- ⅓ cup sweet Thai chili sauce
- 2 tablespoons coconut aminos or tamari
- 1 tablespoon hot sauce
- 1 tablespoon rice vinegar
- 1 clove garlic grated
- 2 teaspoons lime zest
Instructions
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a food processor, pulse the cornflakes, shredded coconut, paprika, onion powder, and garlic powder until fine crumbs form. Stir in sesame seeds and transfer to a shallow bowl.
- Beat eggs in a bowl, whisk in hot sauce or tamari. Toss chicken tenders in egg mixture.
- Dredge each chicken piece in the crumb mixture, pressing to coat. Place on baking sheet and drizzle with olive oil.
- Bake 15-20 minutes, flipping halfway through, until golden and crispy.
- Mix all sauce ingredients together in a bowl. Serve chicken fingers with sauce for dipping.
Notes
Wrap leftovers in foil and store in fridge up to 3 days. Reheat in oven for best crispiness.