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 (use preferred taste)
- 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 (or tamari soy sauce)
- 1 tablespoon hot sauce
- 1 tablespoon rice viengar
- 1 small clove garlic, grated
- 2 teaspoons lime zest
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Instructions
- 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- 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.
- 3. Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
- 3. 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.
- 4. To make the sauce: combine all ingredients in a bowl.
- 5. 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!
Source
Original recipe: View Original
