Crunchy Coconut-Crusted Chicken with Bang Bang Dip

Alright, picture this: the moment you bite into this chicken, it’s like a tropical vacation in your mouth—crispy, golden coconut flakes crackling with every bite, paired with that spicy-sweet bang bang dip delivering the perfect kick. I still remember the first time I made this, trying to get that perfect crunch while keeping the chicken juicy inside. It felt like figuring out a little cooking magic! Whether you’re craving something fun for dinner or a crowd-pleasing snack, this crispy-coated chicken is your new go-to. Plus, the bang bang dip? Let’s just say, it’s dangerously addictive. Trust me, once you make this, you’ll be dreaming about it all week.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken breasts or thighs, cut into strips
1 cup shredded unsweetened coconut
1 cup panko breadcrumbs
2 large eggs
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika (optional for color and flavor)
Vegetable oil, for frying (about 1 cup)

For the Bang Bang Dip:

1/2 cup mayonnaise
2 tbsp sweet chili sauce
1–2 tsp sriracha (adjust to your spice preference)
1 tsp honey or sugar (optional, for balance)
1 tsp lime juice (freshly squeezed)

How I Make It

Step 1:

Start by prepping your coconut coating. In a shallow bowl, combine the shredded coconut and panko breadcrumbs. This combo is what gives the chicken that irresistible crunch plus a hint of tropical sweetness. In two other bowls, whisk together the eggs and season the flour with salt, pepper, and paprika.

Step 2:

Pat your chicken strips dry with paper towels—this helps the coating stick better. Then, dredge each strip first in the seasoned flour, shaking off any excess, dip into the egg wash, and finally press firmly into the coconut-panko mix. Don’t be shy here—make sure each piece is generously coated for maximum crunch.

Step 3:

Heat about 1/2 inch of vegetable oil in a large skillet over medium heat (around 350°F if you have a thermometer). To test if the oil is ready, drop a small pinch of the coating in—the edges should sizzle immediately. Carefully lay in chicken strips without crowding the pan. Fry for about 3–4 minutes on each side until golden brown and cooked through.

Step 4:

Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. This keeps the crust crispy instead of soggy. While that’s happening, mix up your bang bang dip by stirring together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and well combined.

Step 5:

Serve your crunchy chicken strips hot alongside the creamy, zingy bang bang dip. The contrast is just so good—sweet, spicy, crispy, and creamy all at once.

Variations & Tips

Swap out the shredded coconut for finely chopped macadamia nuts for an extra nutty twist.
For a healthier option, bake the coated chicken strips at 400°F for 15-20 minutes, flipping halfway.
Add a pinch of cayenne pepper to the coating for a bit more heat in the crust.
If you don’t have sweet chili sauce, mix honey and a little chili garlic sauce as a substitute.
Make the dip creamier by mixing in a dollop of Greek yogurt.
Use chicken tenders for quicker cooking and perfect portion sizes for kids.

How I Like to Serve It

This dish is a party favorite—serve it with crisp cucumber slices and lime wedges for a bright contrast. I also love pairing it with a simple cabbage slaw for a crunchy, fresh side. It’s perfect for game day snacks or a fun weeknight dinner when you want something a little special without a lot of fuss.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the crust crispy.
If baking, make sure to spray the chicken lightly with oil before baking to help the crust brown nicely.

Closing: There’s something about the sweet crunch of coconut combined with that creamy, spicy bang bang dip that always turns simple chicken into a crowd-pleaser—this recipe never lets me down!