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 minutesmins
Course: Main Course
Cuisine: American
Servings: 4servings
Calories: 382kcal
Author: Megan Byrd, RD
Ingredients
2eggs
1 ½lbschicken tenderloins
1 ½cupsunsweetened coconut flakes
¼cupcoconut flour
2tsp garlic powder
½tspsalt
Bang Bang Sauce:
½cupolive oil mayo
¼cup Thai sweet chili sauce
1tbsp 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!