Crispy Coconut Chicken with Zesty Bang Bang Sauce

When it comes to weeknight dinners, I’m always looking for that perfect intersection of “fast” and “flavorful.” This Crispy Coconut Chicken with Zesty Bang Bang Sauce is exactly that. It brings a tropical, vacation-inspired flair right to your kitchen table without the need for a deep fryer or a plane ticket.

I’m Jason Griffith, and I’ve spent years perfecting the art of the “crunch.” While I love a hearty southern classic like this Cajun chicken sausage gumbo, sometimes I want something lighter that still delivers a massive texture punch. This recipe uses a unique blend of cornflakes and unsweetened coconut to create a crust that stays crispy long after it leaves the oven.

Why I Love This Recipe

There are three main reasons this has become a staple in my household:

1. The Texture: The combination of cornflakes and shredded coconut provides a multidimensional crunch that breadcrumbs just can’t match.
2. The Sauce: Bang Bang sauce is legendary for a reason. It’s creamy, spicy, and tangy, cutting right through the sweetness of the coconut.
3. It’s Healthier: By baking these at a high temperature (425∘F), we achieve a fried-like finish with just a fraction of the oil.

If you’re a fan of easy, crowd-pleasing meals like these sheet pan quesadillas, this coconut chicken is going to be your new best friend.

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Ingredients You’ll Need

For the Coconut Chicken

• 2 pounds boneless chicken tenders: You can also use chicken breasts cut into strips.
• 2 large eggs: Our binding agent for the crust.
• 2 tablespoons hot sauce: Added to the egg wash for a hidden layer of flavor.
• 2 cups cornflakes: This is the secret to the ultimate crunch.
• 1½ cups unsweetened shredded coconut: Ensure it is unsweetened to avoid a “dessert” taste.
• 1 teaspoon paprika: For color and a hint of smokiness.
• ½ teaspoon garlic powder & onion powder: For savory depth.
• ¼ cup sesame seeds: Adds a nutty finish and great visual appeal.
• Pinch of salt: To enhance all the flavors.
• Olive oil: For drizzling before the bake.

For the Zesty Bang Bang Sauce

• ½ cup mayonnaise: The creamy base.
• ⅓ cup sweet chili sauce: Provides the “sweet” in the heat.
• 2 tablespoons coconut aminos: You can substitute with tamari or soy sauce.
• 1 tablespoon hot sauce: Adjust this based on your spice tolerance.
• 1 tablespoon rice vinegar: For that essential acidic zip.
• 1 small clove garlic: Grated fresh for a pungent kick.
• Zest of 1 lime: To brighten the entire profile.

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Swaps and Recipe Notes

• The Breadcrumb Alternative: If you don’t have cornflakes, Panko breadcrumbs work, though they won’t be quite as crunchy.
• Gluten-Free: Ensure your cornflakes are certified gluten-free and use coconut aminos or tamari instead of standard soy sauce.
• Chicken Alternatives: This breading works beautifully on shrimp or even thick slices of tofu!
• The Heat Factor: If you want a milder sauce, reduce the hot sauce and add an extra teaspoon of honey or sweet chili sauce.

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Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat your oven to 425∘F (220∘C). This high heat is crucial for “air-frying” the chicken. Line a large baking sheet with parchment paper or a silicone mat to prevent sticking.

2. Create the Crunch Factor

Place the cornflakes, shredded coconut, paprika, garlic powder, onion powder, sesame seeds, and salt into a food processor. Pulse until you have coarse crumbs. You don’t want a fine flour—texture is key here! If you don’t have a processor, a zip-top bag and a rolling pin work just fine.

3. The Dredging Station

Set up two shallow bowls. In the first, whisk your eggs with the hot sauce. In the second, spread out your coconut-cornflake mixture.

4. Coat the Chicken

Dip each chicken tender into the egg mixture, let the excess drip off, and then press it firmly into the crumb mixture. Ensure every nook and cranny is covered. Place them on the baking sheet and drizzle lightly with olive oil.

5. Bake to Golden Perfection

Bake for 15 to 20 minutes. Pro Tip: Flip the chicken halfway through to ensure the bottom gets as crispy as the top. The chicken is done when the internal temperature reaches 165∘F (75∘C).

6. Whisk the Sauce

While the chicken is in the oven, whisk all the sauce ingredients together in a small bowl. Let it sit in the fridge for at least 10 minutes to let the flavors meld.

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Tips for Success

• Don’t Overcrowd: Give each piece of chicken space on the tray. If they are touching, they will steam instead of crisp.
• Press Hard: When coating the chicken, really press the crumbs into the meat so the crust stays attached during flipping.
• Fresh Garlic: Don’t use the jarred minced garlic for the sauce; fresh grated garlic makes a world of difference.

Serving Suggestions and Pairings

This dish is incredibly versatile. I love serving it over a bed of fluffy coconut rice or alongside a fresh mango and cucumber salad. If you’re looking for more easy dinner inspiration, check out this Mexican chicken and rice casserole or this Dorito casserole for a fun twist on family favorites.

For a true comfort food feast, you might even pair these with these easy turkey wings if you’re hosting a large game-day gathering!

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Nutritional Information (Per Serving)

• Calories: 380 kcal
• Protein: 32g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 3g

Storage and Leftover Tips

To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. To Reheat: Avoid the microwave if you want to keep the crunch! Reheat in an oven or air fryer at 350∘F for about 5-8 minutes until warmed through and recrisped.

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Final Thoughts

This Crispy Coconut Chicken is more than just a meal; it’s a texture experience. It brings that restaurant-quality “Bang Bang” flavor right into your home with wholesome ingredients.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media with your creations. Don’t forget to follow Chefmaniac for more weekly recipe updates and kitchen hacks.