Crispy Coconut Cornflake Chicken with Bang Bang Sauce
A crunchy, sweet and spicy chicken coated with coconut and cornflakes, served with a creamy bang bang sauce.
Ingredients
For the Chicken
- 2 cups crushed cornflakes
- 1.5 cups unsweetened shredded coconut
- 0.5 cup toasted coconut flakes
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon chili flakes
- 0.25 cup sesame seeds
- 0.5 teaspoon salt
- 2 large eggs
- 2 tablespoons hot sauce or soy-based seasoning sauce
- 2 pounds boneless chicken tenders
- Olive oil (for brushing)
For the Bang Bang Sauce
- 0.5 cup mayonnaise
- 0.33 cup sweet chili sauce
- 2 tablespoons soy-based seasoning sauce
- 1 tablespoon hot sauce
- 1 tablespoon rice vinegar
- 1 small garlic clove, grated
- 2 teaspoons lime zest
Instructions
Preparation
- Preheat the oven to 425°F and line a baking sheet with parchment or foil.
- Pulse the dry coating ingredients in a food processor until mostly fine.
- Whisk the eggs with hot sauce or soy-based seasoning sauce in a shallow bowl.
- Dip each chicken tender into the egg mix, then press into the coconut-cornflake coating until well covered.
- Arrange coated tenders on the baking sheet and brush lightly with olive oil.
Cooking
- Bake for 15–20 minutes, flipping once halfway, until the chicken is cooked through and golden.
- Whisk the sauce ingredients until smooth and serve the bang bang sauce on the side.
Notes
Serve hot with the bang bang sauce in a small bowl for dipping. Add lime wedges and a simple salad or steamed vegetables. Great in tacos, on rice, or with fries for kids.