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Switching up the average weeknight meal with fun Coconut Chicken Fingers with Bang Bang Sauce. This coconut chicken is breaded in sweet coconut and sesame seeds, then oven-baked, and dipped in a spicy, tangy, creamy restaurant-style bang bang sauce. Serve along with extra limes and green onions and add a bowl of coconut or cilantro rice (or cook up some baked french fries). You’ll end up with a recipe that everyone will love.

Coconut Chicken Fingers with Bang Bang Sauce |

You all, I almost forgot all about these chicken fingers. Originally, I didn’t want to share the recipe, so I set it aside and forgot about it for a couple of weeks. That wasn’t smart. You see, I’d decided that I didn’t like the photos – but the recipe was great. Sometimes I’ll do that, not share a delicious recipe simply because I don’t love the photos.

But then I came back to it, adjusted a few things, and now I’m beyond excited to finally share these delicious chicken fingers. I also have to note, Creighton loves these. I think I made them four times over the last few months. This means it’s time to share the recipe!

Coconut Chicken Fingers with Bang Bang Sauce |

I’m sure we’re all familiar with coconut shrimp, and honestly, probably coconut chicken too. It’s served at a lot of restaurants. You’ll often notice that it’s served with a bang bang sauce, which is usually a combination of mayo and chili sauce. And if it’s house-made probably a few other ingredients too.

Creighton would always tell me that I need to recreate the entire meal at home. He’s a big chicken fingers guy (he loves my baked chicken fingers). And we all know how much he loves the sauces.

I thought this could be a fun, colorful, spring recipe to share. I’m so glad I decided to come back to it!

Coconut Chicken Fingers with Bang Bang Sauce |

Here are the details

If you’ve made any of my breaded chicken recipes, you’re already very familiar with this process.

To start, blend up the crumbs. For these chicken fingers, I went with a combination of cornflakes, unsweetened coconut, and sesame seeds. I like to quickly crush the crumbs in the food processor with some paprika, onion powder, and garlic powder.

If you don’t have a food processor, here is a tip. Simply add the cornflakes to a ziplock bag (or use the cornflake bag itself). Then step on the bag with your feet to finely crush them. Or use your hands, but honestly, crushing them with your feet (I know it sounds weird) works best.

Now toss the chicken with a couple of beaten eggs and some hot sauce. Dredge the chicken through the crumbs.

Coconut Chicken Fingers with Bang Bang Sauce |

Next, bake the chicken in the oven until it crisps all over. My secret is to gently dab/brush the chicken with olive oil before it bakes. This helps the coating to really crisp up nicely in the oven.

And for the sauce, sweet Thai chili sauce, mayo, lime, and seasonings. Mix everything up and that’s it.

In addition to the bang bang sauce, I like to mix extra sweet Thai chili sauce with ketchup and lime. Totally optional, but a nice sauce to serve too.

It is SO GOOD with the creaminess of the bang bang sauce.

The chicken is a touch crispy, and sweet, but not at all too sweet. The sauce is spicy, creamy, and tangy. Put everything together it turns into the yummiest chicken fingers meal. So much (really) good flavor.

Coconut Chicken Fingers with Bang Bang Sauce |

Looking for more recipes? Here are a few to try:

Baked Crunchy Hot Honey Chicken

Sheet Pan Honey Garlic Chicken and Feta Potatoes

Sheet Pan Buffalo Chicken Pizza

Buffalo Cauliflower with Spicy Tahini Ranch

Lastly, if you make this Coconut Chicken Fingers with Bang Bang Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Coconut Chicken Fingers with Bang Bang Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 581 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Bang Bang Sauce


  • 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
    2. In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.
    3. Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
    3. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.
    4. To make the sauce: combine all ingredients in a bowl.
    5. Serve the chicken with limes, green onions, and bang bang sauce for dipping. Add extra chili sauce mixed with a couple tablespoons of ketchup for a little double-dip action. Enjoy!
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Coconut Chicken Fingers with Bang Bang Sauce |

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  1. 5 stars
    Really delicious! Next time I’m going to roast broccoli to serve it with along with some rice. I followed another reviewer who said they broiled it for a few minutes, and that worked out great! Hot sauce didn’t make the chicken (used half hot sauce and half soy sauce) or the bang bang sauce overly spicy so my toddler and husband really enjoyed it as well! Adding this to our weekly rotation!

    1. Hey Lyndsey,
      Thanks so much for trying this recipe and your feedback! Glad to hear it was enjoyed:) xT

  2. 5 stars
    Another HBH victory! The chicken came out super crispy on the outside and juicy on the inside. I’ve made bang bang sauce in the past, but the addition of the lime, garlic and soy sauce really elevated the flavor.

    1. Thanks so much, Kim:) I’m so glad to hear that this recipe turned out well for you and appreciate you giving it a try! xT

  3. These are absolutely delicious! I made them last night. The only change I made was slicing up the chicken breast in the morning, and marinating it in plain yogurt with some kosher salt (1 tsp), garlic powder and onion powder (maybe 1/2 tsp) for the day. This made them incredibly tender. I still dipped in egg before breading.
    Served with smashed cucumber peanut salad.
    Thank you so much!

    1. Love to hear this, Julie!! Thanks so much for trying this recipe and sharing what worked well for you, so glad they were enjoyed! xT

  4. Hi! I am getting a new air fryer. Have you thought about adding this cooking method to share with followers? I immediately thought of air fryer but I’ll do oven since the baking time is not long. But it prompted the question in my mind.

    1. Hi Michelle,
      Sorry, I have not tested this recipe in the air fryer, so I don’t have those exact instructions, but I think it has worked well for others! Let me know if you give this recipe a try! xT

  5. 5 stars
    These are the absolute best chicken tenders Ive ever had in my life. Not kidding!!!! They are so good! I just put the oven on broil for the last minute and they were super crispy. The kids loved them 😄 thanks Tiegan!

    1. Hey Lynn,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and your comment! Xx

  6. 5 stars
    This recipe has become one of our regular dinners! Love the egg/ hot sauce dip to get it started. I’ve started putting the coating all in a bag to crush , mix and then coat the chicken- good coverage for the tenders and an easy clean up ! The olive oil drizzle helps everything crisp up wonderfully!

    1. Hey Tracy,
      Amazing!! Love to hear that this recipe always turns out well for you, thanks a lot for making it so often! xT

  7. 4 stars
    Loved the flavor of the chicken and sauce. However, I think next time I will try in the air fryer. The coating wasn’t crispy enough.

    1. Hi Michelle,
      I am so glad to hear that this recipe turned out well for you, thanks for making it! Have a great week:) xT