Crispy Coconut Chicken Tenders with Bang Bang Sauce (Quick & Easy!) – Living Your Best Life with Home Cooked Recipes and Cozy Home Living

The crispiest, crunchiest coconut chicken tenders you’ll ever eat are not only dead-easy to make—but also come with a sweet, spicy, and creamy bang bang sauce that takes 3 minutes flat?

And no, you don’t need a deep fryer or a culinary degree. In fact, you’ll only use two bowls (yes, really) and some pantry staples to whip up a dish that tastes like something you’d get from a trendy street food truck. If you’re tired of soggy homemade chicken or sauces that fall flat, you’re in for a game-changer. Let’s get into the secret that’s got foodies buzzing—crispy coconut chicken tenders and bang bang sauce, done right.

Let’s be honest—when most of us think of fried chicken at home, we think greasy fingers, flour all over the kitchen, and a sink full of dishes. But what if there was a way to skip all that drama and still come out with golden, crispy, flavor-packed chicken? Backyard Chef Rick has cracked the code, and we’re breaking it down step by step so you can pull off this show-stopping finger food without breaking a sweat (or your kitchen).

This recipe brings together a few genius shortcuts that still deliver BIG on flavor. We’re talking about juicy supermarket chicken tenders coated in a seasoned flour blend, dunked in an egg wash, and rolled in a golden combo of breadcrumbs and shredded coconut. The result? A crunchy, slightly sweet crust that hugs the chicken like a dream.

And the bang bang sauce? Oh, it’s pure magic. Creamy mayo, fiery sriracha, sticky-sweet chili sauce, and just a hint of lime for balance. It’s the kind of sauce that makes you want to dip everything on your plate into it. You’ll want to bottle it up and put it on burgers, fries, and even salads.

In this guide, we’ll walk you through why this recipe is a must-try, exactly what you need, how to nail the cooking process, and some smart variations that’ll take it next level. Whether you’re air frying, pan frying, or meal prepping for game night, you’ll have everything you need to master this easy and impressive dish.

Why This Recipe Works

This recipe stands out because it hits the trifecta of home cooking success: it’s easy, delicious, and impressively crispy without the fuss of deep frying. Instead of using a traditional 3-bowl breading station (which can be messy and time-consuming), Rick uses a clever shortcut by seasoning the chicken and adding flour in the same bowl—cutting your prep time in half and minimizing cleanup.

Another win? The breadcrumb and coconut combo. It delivers a contrast of textures that makes every bite satisfying. The coconut provides a subtle sweetness that balances the heat of the bang bang sauce, while the breadcrumbs add that signature crunch we all crave.

Rick’s laid-back approach also makes the process feel less intimidating. You won’t need a thermometer or fancy equipment—just a regular pan and a splash of oil. He emphasizes patience and even cooking over perfect technique, which is refreshing and encouraging for everyday home cooks.

Best of all, this recipe is endlessly customizable. Want to bake or air fry it? Go ahead. Need it gluten-free? Swap in GF flour and crumbs. Want extra heat? Add hot sauce to the mix. It’s a recipe that adapts to you—and still tastes like something you’d brag about at brunch.

Ingredients You’ll Need

You won’t need anything fancy to make this recipe work—most ingredients are likely already in your pantry. Here’s the full list of what you’ll need to whip up both the chicken tenders and the bang bang sauce:

Chicken Tenders: Pre-cut supermarket tenders save you time and effort.
Smoked Paprika: Adds a rich, smoky depth to the seasoning.
Garlic Powder: Gives an aromatic punch without raw garlic.
Salt & Pepper: Basic seasoning essentials.

All-Purpose Flour: Helps the coating stick and adds body to the crust.
Eggs: Act as the glue between chicken and coating.
Breadcrumbs: Use panko for extra crunch if you like.

Desiccated Coconut: Adds a sweet, tropical crunch.
Oil for Frying: Vegetable or sunflower oil work best.

For the bang bang sauce:

Mayonnaise: The creamy base of the sauce.
Sriracha: Brings the heat and tang.
Sweet Chili Sauce: Adds sweetness and a touch of garlic.

Lime Juice (Optional): For a citrusy zing that balances everything out.

That’s it. No fancy herbs, no hidden additives—just real, flavorful ingredients that work together beautifully.

Step-by-Step Cooking Instructions

Here’s how to make these crispy tenders, from prep to plating:

Step 1: Make the Sauce

In a small bowl, mix 3 tablespoons of mayo with 1 tablespoon of sriracha and 1 tablespoon of sweet chili sauce. Add a squeeze of lime juice if you like it zesty. Stir until smooth and set aside.

Step 2: Prep the Chicken

Pat chicken tenders dry with a kitchen towel. Toss them in a bowl with smoked paprika, garlic powder, salt, pepper, and flour. Mix until the chicken is evenly coated. This shortcut saves you an extra bowl and keeps things tidy.

Step 3: Create the Coating Station

In one bowl, beat two eggs. In another bowl, mix breadcrumbs and coconut. Dip each chicken tender into the egg, then press into the coconut-breadcrumb mixture until fully coated.

Step 4: Fry It Up

Heat oil in a pan over medium heat. Use a skewer to check if it bubbles—then you’re good to go. Fry tenders in batches, flipping regularly until golden and cooked through (about 6–8 minutes). Rest them on paper towels or a wire rack.

Optional:

Prefer a healthier version? Air fry at 200°C (390°F) for 15–18 minutes, flipping halfway. Or bake at 200°C (390°F) for 20–25 minutes until golden and crisp.

Tips for Frying or Air Frying

Frying doesn’t have to be stressful if you follow these pro tips:

Don’t Overcrowd the Pan: Cook in batches to maintain oil temperature.
Medium Heat is Your Friend: Too hot and the outside burns before the inside cooks.
Flip Frequently: This ensures even browning and prevents dry spots.

Let Them Rest: This helps the crust crisp up and the chicken finish cooking.

If using an air fryer, lightly spray both sides of the tenders with oil. Flip halfway and don’t overload the basket. You’ll still get that amazing crisp without the mess of frying.

Baking works well too—just make sure to preheat the oven and use a wire rack over a tray to keep the coating crunchy.

How to Make the Perfect Bang Bang Sauce

There’s a reason this sauce is internet famous. It’s bold, balanced, and ridiculously easy to tweak. Here’s the formula:

“Mayonnaise gives it body, sriracha brings the heat, sweet chili sauce adds tangy sweetness, and lime rounds it all out.”

You can customize it too—swap mayo for Greek yogurt for a lighter feel, or add minced garlic for a punch. Want it smokier? Use chipotle hot sauce instead of sriracha. The possibilities are endless.

Make a big batch—it keeps for up to a week in the fridge and tastes great on wraps, burgers, and roasted veggies.

Serving Suggestions and Pairings

These tenders are the ultimate party pleaser. Serve them as appetizers with toothpicks and a side of bang bang sauce for dipping. Or go big and turn them into a meal:

Serve over rice or salad: Add avocado, cherry tomatoes, and drizzle sauce on top.
Wrap it up: Use soft tortillas, lettuce, and veggies for a killer chicken wrap.

Add them to sliders: Pop a tender on a bun with slaw and sauce—instant party hit.

For sides, try sweet potato fries, roasted veggies, or even a cold noodle salad. And don’t forget a cold drink—iced tea, beer, or a sparkling lemonade all pair beautifully.

Wrapping Up

And there you have it—crispy coconut chicken tenders that bring the crunch, and a bang bang sauce that delivers the flavor fireworks. This isn’t just another chicken recipe. It’s the ultimate go-to for quick, crowd-pleasing meals that feel like a treat without being a chore. Whether you’re a kitchen newbie or a confident cook, this one checks all the boxes: easy, flavorful, flexible, and fun.

From the one-bowl breading trick to the game-changing sauce, there are tons of takeaways here you can use in your everyday cooking. Don’t be afraid to experiment with flavors, and definitely don’t skip that sauce—it’s what takes this from good to unforgettable.

Now it’s your turn. Fire up that stove, whip up some bang bang, and wow your taste buds. Your next favorite meal is just a few steps away.