Crispy Coconut Chicken with Bang Bang Sauce
Baked chicken breasts with a panko and coconut crust, served with a creamy sweet and spicy bang bang sauce.
Equipment
- Baking sheet
- Parchment paper
- Three shallow dishes
- Instant read thermometer
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breasts about 2 breasts
- ¼ cup all purpose flour for dredging
- 2 large eggs whisked with the salt and pepper
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tsp sriracha sauce
- 1 tsp lime juice
Instructions
Cooking
- Heat. Heat the oven to 400 degrees F and line a baking sheet with parchment.
- Coat. Dredge the chicken in flour, then egg, then the panko and coconut mixture, pressing to stick.
- Bake. Bake 25 to 30 minutes until golden and 165 degrees F inside.
- Sauce. Stir the mayonnaise, chili sauce, sriracha, and lime juice until smooth.
- Serve. Rest 5 minutes, slice, and serve with the sauce.
Notes
Substitutions: Use crushed cornflakes or extra panko in place of the coconut.
Tips: Press the coating on firmly and rest the chicken before slicing.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Store the sauce separately.