Ingredients
Scale
- 1 pound chicken tenders
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, mix the flour with garlic powder, salt, and pepper.
- In another dish, place the beaten eggs. In a third dish, combine the shredded coconut and panko breadcrumbs.
- Dip each chicken tender first in the flour mixture, then in the egg, and finally in the coconut mixture, ensuring they are well coated.
- Place the coated chicken tenders on the prepared baking sheet and bake for 20-25 minutes or until golden brown and cooked through.
- While chicken is baking, prepare the Bang Bang sauce by mixing mayonnaise, sweet chili sauce, sriracha, and lime juice in a bowl. Adjust spice levels to taste.
- Serve the crunchy coconut chicken hot with zesty Bang Bang sauce on the side.
Notes
Feel free to substitute shredded coconut with crushed cornflakes for a different crunch. Adjust the spice level by adding more or less sriracha in the sauce. For a healthier twist, try air-frying the chicken tenders instead of baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 120mg