Description
This coconut chicken dish balances perfectly crunchy chicken tenders with a tangy and spicy sauce, making it a family favorite.
Ingredients
Scale
For the Crust:
- 1 pound chicken tenders
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a shallow dish. Put the flour in a separate dish and the beaten eggs in another.
- Dredge the chicken tenders in flour, dip into the eggs, then press into the coconut-breadcrumb mixture. Place on the prepared baking sheet and bake for 20-25 minutes or until golden and cooked through.
- For the sauce, combine mayonnaise, sweet chili sauce, and sriracha in a bowl. Mix well until smooth.
- Serve the chicken with the bang bang sauce drizzled over or on the side for dipping.
Notes
You can customize the seasonings to taste.