This dish is all about contrast: tender chicken wrapped in a crunchy coating that’s lightly sweet from coconut and extra crisp from crushed cornflakes, baked until golden, then dunked into a creamy Bang Bang sauce that’s sweet, tangy, and gently spicy. It works just as well for a casual dinner as it does for a party platter, because you get that “crispy-finger-food” feeling without frying. The sauce comes together in one bowl while the chicken bakes, so everything is ready at the same time and you can serve it hot and crunchy.
Ingredients:
For the Chicken:
- 2 cups cornflakes
- 1½ cups unsweetened shredded 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 for a milder flavor)
- 2 pounds boneless chicken tenders
- Olive oil, for brushing
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ⅓ cup sweet Thai chili sauce
- 2 tablespoons coconut aminos (or tamari)
- 1 tablespoon hot sauce
- 1 tablespoon rice vinegar
- 1 small clove garlic, grated
- 2 teaspoons lime zest
Instructions:
- Preheat the oven and set up your pan.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper so the coating doesn’t stick and cleanup stays easy. This also helps the chicken crisp up evenly as it bakes. - Make the coconut–cornflake coating.
Add the unsweetened shredded coconut, cornflakes, paprika, garlic powder, onion powder, and a pinch of salt to a food processor. Pulse until the mixture turns into fine, crumb-like pieces. You’re aiming for a texture that will cling well to the chicken—small crumbs with a little texture left, not a powder. Pour this crumb mixture into a shallow bowl, then stir in the sesame seeds so they’re distributed throughout the coating. - Prepare the egg mixture and coat the chicken.
In a separate bowl, beat the eggs until smooth, then mix in the hot sauce (or tamari if you want a milder flavor). Add the chicken tenders to the egg mixture and toss them thoroughly so every piece is evenly coated. Work one piece at a time: lift a tender from the egg mixture, let any excess drip off briefly, then place it into the coconut–cornflake crumbs. Press the coating onto all sides so it adheres well—this pressing step is what helps the crust stay put during baking. - Arrange the chicken and add oil for crispiness.
Place each coated chicken tender onto the prepared baking sheet, leaving a little space between pieces so hot air can circulate. Lightly drizzle or brush the tops with olive oil. This small step helps the coating brown and turn crisp in the oven, giving you that golden finish without frying.
- Bake until golden and cooked through.
Bake the chicken for 15–20 minutes, or until the coating is golden brown and crispy and the chicken is cooked through. Flip the tenders halfway through baking so both sides crisp up nicely and the color develops evenly. - Mix the Bang Bang sauce while the chicken bakes.
In a small bowl, combine the mayonnaise, sweet Thai chili sauce, coconut aminos (or tamari), hot sauce, rice vinegar, grated garlic, and lime zest. Stir well until the sauce is completely smooth and creamy, with no streaks. Taste isn’t required, but the goal is a balanced sauce: sweet from the chili sauce, tangy from the vinegar and lime zest, and spicy from the hot sauce. - Serve right away.
Remove the chicken from the oven and serve it hot while the coating is at its crispiest. Serve with lime wedges, chopped green onions, and the Bang Bang sauce for dipping. If you like an extra kick, you can also offer a second dip by mixing a little extra chili sauce with ketchup for a tangy, slightly sweeter option alongside the Bang Bang sauce.
How to Store Leftovers:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F (175°C) oven for 10–12 minutes to bring back the crispiness.
- Store the Bang Bang sauce in a sealed container in the fridge for up to 3 days.
Serving idea (non-alcoholic):
Pair this with sparkling water plus a splash of lime juice for a refreshing contrast to the creamy, sweet-and-spicy sauce.