Description
Crispy Coconut Cornflake Chicken with Bang Bang Sauce
Ingredients
Scale
- 2 cups crushed cornflakes
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup toasted coconut flakes
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili flakes
- 1/4 cup sesame seeds
- 1/2 teaspoon salt
- 2 large eggs
- 2 tablespoons hot sauce or soy-based seasoning sauce
- 2 pounds boneless chicken tenders
- Olive oil
- 1/2 cup mayonnaise
- 1/3 cup sweet chili sauce
- 2 tablespoons soy-based seasoning sauce
- 1 tablespoon hot sauce
- 1 tablespoon rice vinegar
- 1 small garlic clove, grated
- 2 teaspoons lime zest
Instructions
- Preheat oven to 425°F and prepare baking sheet.
- Pulse dry coating ingredients until fine.
- Whisk eggs and seasoning, then coat chicken.
- Press chicken into coating and arrange on sheet.
- Brush with olive oil and bake 15–20 minutes, flipping halfway.
- Whisk sauce ingredients until smooth and serve.
Notes
- Serve with extra Bang Bang sauce for dipping.
- Store leftovers in an airtight container in the refrigerator.
- Adjust spice levels as desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg