Crunchy Coconut Chicken with Bang Bang Sauce: A Flavorful Delight

Ingredients

• 1 lb chicken tenders
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup shredded coconut
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 Prise salt
• 1 Prise pepper
• 1 cup oil for frying
• 0.5 cup mayonnaise
• 0.25 cup sweet chili sauce
• 1 tbsp Sriracha sauce
• 1 tsp lime juice
• 1 tsp honey

Instructions

1. Pat the chicken tenders dry with paper towels. Season with salt, pepper, garlic powder, onion powder, and paprika.
2. In a shallow dish, place the flour. In a second shallow bowl, whisk the eggs until well combined. In a third bowl, mix the shredded coconut and panko breadcrumbs together.
3. Dredge each chicken tender in the flour, shaking off excess. Next, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the chicken with the coconut and panko mixture, pressing gently to adhere.
4. In a large skillet, heat oil over medium-high heat (about 1/2 inch deep). Once hot, carefully place the breaded chicken tenders in the skillet. Fry for 4-5 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
5. In a bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, lime juice, and honey until smooth. Adjust seasoning and spice level if desired.
6. Arrange the crispy coconut chicken on a serving platter. Drizzle or serve the Bang Bang sauce on the side for dipping. Garnish with fresh lime wedges and chopped cilantro for an extra touch.