This crispy coconut cornflake chicken is crunchy on the outside, juicy on the inside, and paired with a creamy, sweet-spicy Bang Bang sauce that takes it to the next level. It’s an easy, crowd-pleasing chicken recipe that feels restaurant-quality but is simple enough to make at home.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers maximum crunch without deep frying. The combination of shredded coconut and crushed cornflakes creates a golden, flavorful crust that bakes or air-fries beautifully. The Bang Bang sauce adds the perfect balance of sweetness, creaminess, and gentle heat, making this dish great for family dinners, gatherings, or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
500 g boneless, skinless chicken breast, cut into strips
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 large eggs
1 tablespoon water
1 cup unsweetened shredded coconut
2 cups cornflakes, finely crushed
1/2 teaspoon paprika
Cooking spray or 2 tablespoons neutral oil
For the Bang Bang sauce:
1/2 cup mayonnaise
3 tablespoons sweet chili sauce
1 tablespoon honey
1 tablespoon chili sauce
1 teaspoon rice vinegar or white vinegar
Directions
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and lightly grease it with cooking spray or oil.
Set up three shallow bowls. In the first bowl, combine the flour, salt, black pepper, and garlic powder. In the second bowl, whisk the eggs with the water. In the third bowl, mix the shredded coconut, crushed cornflakes, and paprika.
Dredge each chicken strip in the seasoned flour, shaking off any excess. Dip it into the egg mixture, then press it firmly into the coconut cornflake coating until fully covered.
Place the coated chicken strips on the prepared baking tray. Lightly spray or brush the tops with oil to help them crisp.
Bake for 20 to 25 minutes, flipping halfway through, until the chicken is golden brown and fully cooked with an internal temperature of 75°C (165°F).
While the chicken is cooking, prepare the Bang Bang sauce by whisking together the mayonnaise, sweet chili sauce, honey, chili sauce, and vinegar until smooth.
Serve the crispy chicken hot with the Bang Bang sauce drizzled on top or on the side for dipping.
You can make this recipe in an air fryer by cooking the chicken at 190°C (375°F) for 14 to 16 minutes, turning halfway through.
For extra heat, add a pinch of cayenne pepper to the cornflake mixture or an extra teaspoon of chili sauce to the Bang Bang sauce.
If you prefer a sweeter flavor, use sweetened shredded coconut instead of unsweetened.
Chicken thighs can be used instead of chicken breast for a juicier result; just adjust cooking time slightly.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken in an oven at 180°C (350°F) for 8 to 10 minutes or in an air fryer for 4 to 5 minutes to restore crispiness.
Store the Bang Bang sauce separately in a sealed container in the refrigerator for up to 5 days.
FAQs
Can I make this recipe ahead of time?
Yes, you can coat the chicken a few hours ahead and keep it covered in the refrigerator until ready to bake.
Is this recipe spicy?
The sauce has mild heat. You can easily adjust the spice level by adding more or less chili sauce.
Can I freeze the chicken?
Yes, you can freeze the cooked chicken for up to 2 months. Reheat directly from frozen in the oven or air fryer.
Can I pan-fry the chicken instead of baking?
Yes, shallow-fry the chicken in oil over medium heat for about 4 to 5 minutes per side until golden and cooked through.
What can I serve with this dish?
This chicken pairs well with rice, a fresh salad, roasted vegetables, or wraps.
Can I use gluten-free flour?
Yes, a gluten-free all-purpose flour blend works well in this recipe.
Will the coconut taste overpowering?
No, the coconut adds subtle sweetness and texture without overpowering the chicken.
Can I make the sauce lighter?
You can use light mayonnaise or replace half of it with plain yogurt.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 75°C (165°F) and the juices run clear.
Can kids enjoy this recipe?
Yes, simply reduce or omit the chili sauce to make it more kid-friendly.
Conclusion
Crispy Coconut Cornflake Chicken with Bang Bang Sauce is a flavorful, crunchy, and satisfying dish that’s easy to prepare and hard to resist. With its simple ingredients and versatile cooking options, it’s a recipe you’ll come back to again and again for weeknight dinners or special occasions.
This crispy coconut cornflake chicken is crunchy, juicy, and packed with flavor. Baked or air-fried to golden perfection and served with a creamy, sweet-spicy Bang Bang sauce, it’s a restaurant-quality dish made easy at home.
Ingredients
For the chicken:
500 g boneless, skinless chicken breast, cut into strips
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 large eggs
1 tablespoon water
1 cup unsweetened shredded coconut
2 cups cornflakes, finely crushed
1/2 teaspoon paprika
Cooking spray or 2 tablespoons neutral oil
For the Bang Bang sauce:
1/2 cup mayonnaise
3 tablespoons sweet chili sauce
1 tablespoon honey
1 tablespoon chili sauce
1 teaspoon rice vinegar or white vinegar
Instructions
Preheat oven to 200°C (400°F) and line a baking tray with parchment paper. Lightly grease with oil or cooking spray.
Set up three bowls: one with flour, salt, pepper, and garlic powder; the second with whisked eggs and water; the third with shredded coconut, crushed cornflakes, and paprika.
Dredge each chicken strip in flour, then dip in egg mixture, and coat with the coconut-cornflake mixture.
Place chicken strips on the prepared tray. Spray or brush the tops with oil.
Bake for 20–25 minutes, flipping halfway, until golden and cooked through (internal temp 75°C / 165°F).
Meanwhile, whisk together all Bang Bang sauce ingredients until smooth.
Serve chicken hot with Bang Bang sauce for dipping or drizzling.
Notes
Air fry at 190°C (375°F) for 14–16 minutes, flipping halfway.
Use sweetened shredded coconut for extra sweetness.
Add cayenne to the coating or more chili sauce for added heat.
Chicken thighs can be used for a juicier result.
Use gluten-free flour if needed for a gluten-free version.
