Why You’ll Love This Recipe
These chicken fingers are a delicious twist on a classic favorite. The coconut adds a crispy texture and subtle sweetness, while the bang bang sauce delivers a bold combination of creamy, tangy, and spicy flavors. They’re easy to make, oven-friendly or fryable, and perfect for both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
chicken tenders
flour
eggs
shredded coconut
breadcrumbs (panko)
salt
black pepper
For the bang bang sauce:
mayonnaise
sweet chili sauce
sriracha
honey or sugar
Directions
Preheat your oven or prepare oil for frying.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and breadcrumbs.
Season the chicken tenders with salt and pepper.
Dip each piece of chicken into the flour, then the eggs, and finally coat it in the coconut and breadcrumb mixture.
Place the coated chicken on a baking sheet or carefully add to hot oil if frying.
Cook until the chicken is golden brown and fully cooked through.
In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, and honey or sugar to create the bang bang sauce.
Serve the crispy chicken fingers with the sauce for dipping.
Servings and timing
This recipe serves about 4 people.
Prep time: 15 minutes
Cook time: 20 to 25 minutes
Total time: about 35 to 40 minutes
Variations
You can bake, air fry, or deep fry the chicken depending on your preference. For a gluten-free version, use gluten-free breadcrumbs. Adjust the spice level in the sauce by adding more or less sriracha. You can also add lime juice to the sauce for a citrusy twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving if possible.
The sauce can be stored separately in the refrigerator for up to 5 days.
FAQs
Can I use chicken breast instead of tenders?
Yes, just cut the chicken breast into strips.
Can I make this in an air fryer?
Yes, air frying works great and keeps them crispy.
What type of coconut should I use?
Shredded or desiccated coconut works best.
Can I make the sauce less spicy?
Yes, reduce the amount of sriracha.
How do I know when the chicken is done?
It should be golden brown and cooked through inside.
Can I freeze the chicken?
Yes, freeze before or after cooking for later use.
What can I serve with this?
Fries, salad, or rice are great options.
Can I make it dairy-free?
Yes, this recipe is naturally dairy-free.
Can I prepare this ahead of time?
You can bread the chicken ahead and cook when ready.
Is this kid-friendly?
Yes, just adjust the spice level of the sauce.
Conclusion
Coconut chicken fingers with bang bang sauce are a crispy, flavorful, and fun dish that’s perfect for any occasion. With their crunchy coating and bold dipping sauce, they’re sure to be a hit whether served as a meal or a snack.
PrintCoconut Chicken Fingers with Bang Bang Sauce
These coconut chicken fingers with bang bang sauce are crispy, golden, and full of sweet-savory crunch. Paired with a creamy, tangy, and mildly spicy dipping sauce, they make a fun and flavorful meal or party appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 1/2 pounds chicken tenders
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 to 2 tablespoons sriracha
- 1 tablespoon honey or sugar
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper, or heat oil in a deep skillet for frying.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with shredded coconut mixed with panko breadcrumbs.
- Season the chicken tenders with salt and black pepper.
- Dip each chicken tender into the flour, then the eggs, and finally coat it thoroughly in the coconut and breadcrumb mixture.
- Arrange the coated chicken on the prepared baking sheet, or carefully place it into the hot oil if frying.
- Bake for 20 to 25 minutes, flipping halfway through, or fry for 3 to 4 minutes per side until golden brown and fully cooked through.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey or sugar until smooth.
- Serve the warm coconut chicken fingers with the bang bang sauce for dipping.
Notes
- Chicken breast can be cut into strips and used instead of chicken tenders.
- Air frying is a great option and helps keep the coating crisp.
- Use gluten-free breadcrumbs for a gluten-free version.
- Adjust the amount of sriracha to make the sauce milder or spicier.
- A squeeze of lime juice in the sauce adds a bright citrus flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for the best texture.
- The bang bang sauce can be stored separately in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 12 g
- Sodium: 640 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 145 mg
