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Published: May 31, 2021 · Updated: Oct 4, 2021. Post contains affiliate links. See full disclosure page for details.

Coconut Crusted Chicken w/Bang Bang Sauce

Coconut crusted chicken with homemade Bang Bang Sauce is easy and delicious, and makes for a healthy low-carb dinner in less than 30 minutes!

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Lately, I’ve really been enjoying chicken with a crispy coconut crust. It’s lower in carbs and healthier than chicken with other flour coatings and makes for an easy and quick dinner when I can’t think of anything else to make.

I randomly came across a recipe for homemade bang bang sauce, and since I had never tried it for myself, I decided to make it on my own.

It’s made with 3 simple ingredients and is incredibly easy to make. Bang bang sauce has been a serious game-changer, and pairs perfectly with coconut chicken tenders!

A tray full of coconut crusted chicken and homemade bang bang sauce
Jump to:
  • What does it taste like?
  • Ingredients
  • Instructions
  • Tips & FAQ
  • Nutritional Info
  • Pricing Info
  • What do you eat with coconut chicken?
  • Other dinner recipes:
  • Recipe

What does it taste like?

Coconut-crusted chicken is sweet, slightly crispy, and juicy on the inside. The bang bang sauce is sweet, creamy, and a little spicy, too! The coconut chicken dipped in the sauce is seriously the best flavor combination!

Ingredients

The ingredients needed to make coconut crusted chicken with bang bang sauce

Eggs – By coating the chicken in the eggs first, it helps the coconut crust to adhere to the chicken. Basically, it keeps the crust from falling off the tenders.

Chicken tenderloins – I like buying the precut chicken tenderloins just for the convenience factor. You can also cut up your own chicken breasts or thighs, too!

Unsweetened coconut flakes – Make sure to buy the unsweetened coconut flakes to avoid all those added carbs and sugars. I buy them in the bulk section of my local discount grocery store, but you can also buy them on Amazon.

Coconut flour – Another ingredient I buy in the bulk section. This adds a finer texture to the coconut crust and is really low-carb.

Garlic powder – I like to mix this in with the coconut ingredients to give it a bit more savory flavor.

Salt – This also enhances the crust flavor, and just makes it taste better!

Olive oil mayo – Make sure to buy a high-quality mayo made with a healthy oil, like avocado or olive oil.

Thai sweet chili sauce – I really couldn’t find a “healthy” thai chili sauce, so I tried to use as little as possible in the bang bang sauce. This ingredient does have a lot of added sugars, but because I used only 1/4 cup for 4 servings, it really isn’t too bad.

Sriracha – This adds the spicy kick to the homemade sauce, don’t skip it!

Instructions

  • A large bowl with 2 eggs whisked together
  • A bowl full of chicken tenderloins dipped in whisked eggs.
  • A bowl with the coconut crust for the chicken tenderloins.
  • A sheet pan with coconut crusted chicken tenders arranged evenly.
  • A bowl with homemade bang bang sauce
  • A sheet pan with golden baked coconut crusted chicken
  1. Preheat the oven to 425°. In a large bowl, whisk together the eggs.
  2. Place the chicken tenderloins in the egg mixture, tossing to coat. Set aside.
  3. In a separate large bowl, stir together the coconut flakes, coconut flour, garlic powder, and salt until well combined.
  4. Line a sheet pan with aluminum foil and spray with cooking spray. One piece of chicken at a time, remove chicken from the egg mixture, allow the excess egg to drip off the chicken. Press each piece of chicken firmly into the coconut mixture. Then flip and repeat on the other side. Place each piece of chicken on the lined sheet pan, and bake for 20-22 minutes, flipping them over halfway through.
  5. Meanwhile, make the bang bang sauce. In a small bowl, mix together the mayo, Thai chili sauce, and sriracha until well combined. Set aside for dipping.
  6. Remove the chicken from the oven, and allow to cool slightly before eating. Serve with bang bang sauce on the side or drizzled on!

Tips & FAQ

Where is bang bang sauce from?

Bang bang sauce is a famous sauce used on a shrimp appetizer at Bonefish Grill. There is actually no Bonefish Grill locations in Oregon, so I’ve never been! But I’ll definitely want to try to go if I ever see one!

What else can bang bang sauce be used for?

You can use the sauce for dipping coconut shrimp, drizzling over vegetables, as a power bowl sauce, or even for dipping or drizzling over kabobs!

What can you use coconut flakes for?

Coconut flakes are really fine and can be used to crust chicken, shrimp, and fish. They can be used in overnight oats, smoothies, and smoothie bowls, and even in coconut fat bombs, too!

Should flaked coconut be refrigerated?

Flaked coconut does not have to be refrigerated, and will last 2-3 months in the pantry. However, it will last much longer if stored in the fridge or freezer, up to 6-12 months!

Nutritional Info

This recipe is low-carb and high in protein, making it a healthy entree!

If you’re concerned about sodium intake, try to find a low-sodium mayo at the store or only make half of the spicy sauce and drizzle it on the coconut chicken tenders instead of dipping.

Total nutritional content per serving is:

  • Calories: 382 calories
  • Protein: 43 grams
  • Sodium: 745 mg
  • Carbohydrates: 19 grams
  • Fiber: 4 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

What I paid to make this recipe:

  • 2 eggs: $0.58
  • 1 ½ lbs chicken tenderloins: $3.58
  • 1 ½ cups unsweetened coconut flakes (bought in bulk): $0.61
  • ¼ cup coconut flour: $0.21
  • 2 tsp garlic powder: $0.09
  • ½ tsp salt: $0.02
  • ½ cup olive oil mayo: $0.90
  • ¼ cup Thai sweet chili sauce: $0.82
  • 1 tbsp Sriracha: $0.04

Total comes out to be $6.85 or roughly $1.72 per serving!

What do you eat with coconut chicken?

Other than the dipping sauce, some great sides to serve with coconut chicken are:

  • Roasted frozen vegetables
  • Air Fryer Delicata Squash
  • Cilantro lime rice
  • Tropical salsa

Other dinner recipes:

  • Closeup overhead shot of buffalo chicken zucchini boats lined up in a white baking dish.
    Buffalo Chicken Zucchini Boats
  • hands grabbing the wooden handles of a healthy corn casserole serving plate.
    Healthy Corn Casserole (Make Ahead-Friendly!)
  • sweatered hand taking a spoonful of pumpkin curry soup garnished with pepitas and coconut milk.
    Pumpkin Curry Soup
  • A closeup shot of a pan of Cajun salmon pasta.
    Cajun Salmon Pasta

Shop my recipe:

Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!

Recipe

Coconut Chicken Tenders w/Bang Bang Sauce
Print Recipe
5 from 1 vote

Coconut-Crusted Chicken w/Bang Bang Sauce

Coconut crusted chicken with homemade Bang Bang Sauce is easy and delicious, and makes for a healthy low-carb dinner in less than 30 minutes!
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 382kcal
Author: Megan Byrd, RD

Ingredients

  • 2 eggs
  • 1 ½ lbs chicken tenderloins
  • 1 ½ cups unsweetened coconut flakes
  • ¼ cup coconut flour
  • 2 tsp garlic powder
  • ½ tsp salt

Bang Bang Sauce:

  • ½ cup olive oil mayo
  • ¼ cup Thai sweet chili sauce
  • 1 tbsp Sriracha

Instructions

  • Preheat the oven to 425°. In a large bowl, whisk together the eggs.
  • Place the chicken tenderloins in the egg mixture, tossing to coat. Set aside.
  • In a separate large bowl, stir together the coconut flakes, coconut flour, garlic powder, and salt until well combined.
  • Line a sheet pan with aluminum foil and spray with cooking spray. One piece of chicken at a time, remove chicken from the egg mixture, allow the excess egg to drip off the chicken. Press each piece of chicken firmly into the coconut mixture. Then flip and repeat on the other side. Place each piece of chicken on the lined sheet pan, and bake for 20-22 minutes, flipping them over halfway through.
  • Meanwhile, make the bang bang sauce. In a small bowl, mix together the mayo, Thai chili sauce, and sriracha until well combined. Set aside for dipping.
  • Remove the chicken from the oven, and allow to cool slightly before eating. Serve with bang bang sauce on the side or drizzled on!

Video

Nutrition

Calories: 382kcal

Pin me for later!

Coconut Chicken Tenders w/Bang Bang Sauce

If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!

Coconut-crusted chicken with bang bang sauce is a new family favorite around here because it’s so cheap, can be made in 30 minutes, and is insanely delicious. I can’t wait for you to try it for yourself!

xoxo Megan

« Low-Sodium Pizza Marinara Sauce
Quinoa Stuffed Bell Peppers »

Categories: 30 Minute Meals

Reader Interactions

Comments

  1. Jeanette Ward says

    August 15, 2021 at 1:51 pm

    5 stars
    The five adults in my family really enjoyed these. We plan to try the recipe with jumbo shrimp soon too!

    Reply
    • Megan Byrd, RD says

      August 15, 2021 at 2:41 pm

      What a great idea! That would make such a great shrimp sauce! 🙂

      Reply

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