How do you make crispy coconut chicken fingers at home?

Getting crispy Coconut Chicken Fingers with Bang Bang Sauce at home is all about the right prep. Start by patting the chicken dry and using a mix of Panko breadcrumbs and shredded coconut for the coating. Fry them at around 350°F , or bake/air fry with a light spray of oil. Also, letting the breaded chicken rest for 10 minutes before cooking helps the coating stick better and crisp up beautifully.

What ingredients are used in Bang Bang sauce?

Bang Bang sauce is super simple but packed with flavor. You’ll need mayonnaise, Thai sweet chili sauce, and Sriracha. Some people also add a drizzle of honey for sweetness or a splash of lime juice for a bit of tang. It’s the perfect creamy, spicy dip for Coconut Chicken Fingers with Bang Bang Sauce .

Can you bake coconut chicken fingers instead of frying?

Absolutely! To bake your Coconut Chicken Fingers with Bang Bang Sauce , preheat your oven to 400°F , line a baking sheet with parchment paper, and lightly spray the chicken with cooking oil. Bake for about 20–25 minutes , flipping once halfway through, until golden and crispy. They’ll come out deliciously crunchy with a fraction of the oil.

What are the best tips for coating chicken in coconut?

For the best coating, make sure to: Pat the chicken dry first. Dip in flour, then egg, then coconut-Panko mix. Press the coating gently onto the chicken. Let the coated pieces rest before cooking. These steps will help your Coconut Chicken Fingers with Bang Bang Sauce stay crispy and keep their coating intact while cooking.

How long does homemade Bang Bang sauce last in the fridge?

Homemade Bang Bang sauce can last up to one week in the fridge if stored in an airtight container. Always give it a quick stir before using, especially if it’s been sitting for a few days. That way, your Coconut Chicken Fingers with Bang Bang Sauce will always have the perfect, creamy dip ready to go.

Coconut Chicken Fingers with Bang Bang Sauce: 5 Easy Steps

Description

Coconut Chicken Fingers with Bang Bang Sauce are crispy, sweet, spicy, and incredibly easy to make. Perfect for parties, dinners, or whenever you’re craving a tropical twist.

Ingredients

Scale

For the Chicken Fingers:

2 cups cornflakes
1½ 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
2 pounds boneless chicken tenders
Extra virgin olive oil, for brushing

For the Bang Bang Sauce:

½ cup mayonnaise
⅓ cup sweet Thai chili sauce
2 tablespoons coconut aminos (or tamari soy sauce)
1 tablespoon hot sauce
1 tablespoon rice vinegar
1 small clove garlic, grated
2 teaspoons lime zest

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Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a food processor, pulse coconut, cornflakes, paprika, garlic powder, onion powder, and salt until fine crumbs. Stir in sesame seeds.
Beat eggs with hot sauce. Toss chicken tenders to coat.
Dredge chicken through the coconut mixture, pressing gently to adhere. Arrange on the baking sheet.
Lightly drizzle with olive oil. Bake for 15–20 minutes, flipping once, until golden and crispy.
For the Bang Bang Sauce: whisk together mayonnaise, sweet chili sauce, coconut aminos, hot sauce, rice vinegar, grated garlic, and lime zest.

Serve chicken fingers hot with Bang Bang sauce, lime wedges, and green onions.

Notes

For extra crispiness, spray the coated chicken lightly with oil before baking.
To make it spicier, add extra hot sauce to the Bang Bang sauce.
These chicken fingers can also be air-fried at 400°F for 10–12 minutes.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Appetizer, Dinner
Method: Baking (or Air Frying)
Cuisine: American, Asian Fusion

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 8 g
Sodium: 680 mg
Fat: 26 g
Saturated Fat: 9 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 110 mg