Crispy Coconut Chicken with Bang Bang Sauce
Ingredients
2 chicken breasts
1 cup shredded coconut
1 cup panko breadcrumbs
2 eggs
1 tablespoon flour
Salt and pepper to taste
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 teaspoon sriracha sauce
1 teaspoon lime juice
Directions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so cleanup will be a breeze.
2. In a shallow bowl, stir together the panko breadcrumbs and shredded coconut until nicely combined.
3. Crack the eggs into a separate bowl and whisk them with a pinch of salt and pepper.
4. Take your chicken breasts and coat them lightly in flour. Then, dip each one into the egg mixture, making sure they’re well coated. Finish by pressing them into the coconut-panko mixture so they pick up as much of that crispy goodness as possible.
5. Arrange your coated chicken pieces on the prepared baking sheet. Slide them into the oven and bake for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown and crunchy.
6. While the chicken bakes, whip up the Bang Bang Sauce. In a small mixing bowl, blend together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth.
7. Serve the crispy coconut chicken hot from the oven with the zesty Bang Bang Sauce on the side for dipping. Enjoy every crunchy, flavorful bite!
