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Coconut Chicken Fingers with Bang Bang Sauce
Ingredients
2 cups
cornflakes
1 1/2 cups
shredded unsweetened coconut
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
onion powder
1/4 cup
sesame seeds
2
eggs, beaten
2 tablespoons
hot sauce or tamari
2 pounds
boneless chicken tenders
extra virgin olive oil
for brushing
1/2 cup
mayo
1/3 cup
sweet Thai chili sauce
2 tablespoons
coconut aminos
1 tablespoon
hot sauce
1 tablespoon
rice vinegar
1 small clove
garlic, grated
2 teaspoons
lime zest
Instructions
STEP 1
Preheat the oven to 425° F. Line a baking sheet with parchment paper.,
STEP 2
In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.,
STEP 3
Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.,
STEP 4
Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.,
STEP 5
To make the sauce: combine all ingredients in a bowl.,
STEP 6
Serve the chicken with limes, green onions, and bang bang sauce for dipping. Add extra chili sauce mixed with a couple tablespoons of ketchup for a little double-dip action. Enjoy!
Nutrition Facts
(per serving)
Calories:
431 calories
Servings:
6 servings
Carbohydrates:
35 g
Fat:
25 g
Fiber:
3 g
Protein:
28 g
Sugar:
9 g
Meal Effort
Preparation:
27 minutes
Cook:
18 minutes
Total:
45 minutes