Coconut Chicken Fingers with Bang Bang Sauce
$0.00 Cooking Fee
https://www.halfbakedharvest.com/coconut-chicken-fingers/
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- 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.
- Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
- 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.
- To make the sauce: combine all ingredients in a bowl.
- Serve the chicken with limes, green onions, and bang bang sauce for dipping.
Cook Times
Ingredients
Ingredients
- 2 cup cornflakes cereal
- 1 1/2 cup unsweetened shredded coconut
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup sesame seeds
- 2 each egg beaten
- 2 tablespoon hot sauce or tamari use preferred taste
- 2 pound chicken tenderloin
- extra virgin olive oil for brushing
For the bang bang sauce:
- 1/2 cup mayonnaise
- 1/3 cup Thai sweet chili sauce
- 2 tablespoon coconut aminos or soy sauce
- 1 tablespoon hot sauce
- 1 tablespoon rice vinegar
- 1 clove garlic grated
- 2 teaspoon lime zest
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Sharp KnivesReheating/Serving Instructions
Heat in the oven for 15-20 minutes at 350 degrees on a parchment lined baking sheet.
Nutrition
Calories: 561kcal | Carbohydrates: 24g | Protein: 36g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 799mg | Potassium: 759mg | Fiber: 5g | Sugar: 10g | Vitamin A: 402IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 5mg
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