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Crispy Coconut Cornflake Chicken with Bang Bang Sauce

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Crispy baked chicken coated in shredded coconut and crushed cornflakes, served with a creamy and slightly spicy bang bang sauce for a fun and flavorful meal.

Ingredients

  • For the chicken:
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup shredded sweetened coconut
  • 2 cups crushed cornflakes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • Cooking spray or oil for baking
  • For the bang bang sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha
  • 1 teaspoon honey

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray with cooking spray.
  2. In one bowl, combine flour, salt, black pepper, garlic powder, and paprika.
  3. In a second bowl, whisk together eggs and milk.
  4. In a third bowl, mix shredded coconut and crushed cornflakes.
  5. Dredge each chicken strip in the flour mixture, dip into the egg mixture, then press firmly into the coconut-cornflake mixture to coat.
  6. Place coated chicken on the prepared baking sheet and lightly spray the tops with cooking spray.
  7. Bake for 20–25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
  8. Whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
  9. Serve the chicken hot with the bang bang sauce drizzled over or on the side for dipping.

Notes

  • Air fry at 375°F (190°C) for 12–15 minutes for extra crispiness.
  • Use unsweetened coconut for a less sweet flavor.
  • Add cayenne pepper or extra sriracha for more heat.
  • Store chicken and sauce separately in the refrigerator for up to 3 days.
  • Reheat in the oven or air fryer to maintain crisp texture.

Nutrition

Find it online: https://recipesbyliza.com/crispy-coconut-cornflake-chicken-with-bang-bang-sauce/