Description
Crispy coconut-crusted chicken tenders served with a creamy, spicy, and zesty bang bang sauce. A delicious and easy weeknight dinner or appetizer.
Ingredients
Scale
- For the Chicken:
- 1 lb chicken tenders or boneless skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (or to taste)
- 1 teaspoon lime juice
- 1/2 teaspoon sugar
Instructions
- Prepare the chicken: Season chicken strips with salt and pepper. Set up a breading station with three shallow bowls: flour, beaten eggs, and a mixture of coconut and panko.
- Dredge each chicken strip in flour, then egg, then coconut-panko mixture, pressing gently to adhere.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken in batches for 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
- Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and sugar.
- Serve chicken immediately with bang bang sauce for dipping.
Notes
For a lighter version, the chicken can be baked at 400°F (200°C) for 15-20 minutes, flipping halfway. Adjust sriracha to your spice preference.
Nutrition
- Calories: 520 kcal
- Sugar: 12 g
- Fat: 32 g
- Carbohydrates: 35 g
- Protein: 28 g