You catch the smell through the steam vent and suddenly you are starving. The sweet scent of coconut mixed with spicy notes teases your senses like dang, what is that? You peek in and see a golden crust forming on these chicken fingers. The pressure cooker is doing its thing, building pressure fast and locking in all that juicy flavor.
You notice the valve hiss as the pressure cooker reaches full pressure. It’s all happening while you get to chill a bit. You can almost hear the tender pull promise of these chicken fingers, juicy and soft in the middle but with that crunchy coconut coating that’s gotta snap a bit when you bite in.
You feel a sudden craving for that bang bang sauce too. Sweet, spicy, creamy all rolled into one. You recall last time you made this you barely had time to sit, it disappeared that fast. Today gonna be no different, y’all. This recipe’s gonna start catching eyes and stomachs real quick.
The Real Reasons You Will Love This Method
- This pressure cooker locks in juicy tenderness without drying out your chicken.
- Quick release keeps things moving fast so you don’t wait around forever.
- The coconut coating bakes crispy even after pressure cooking, giving you best of both worlds.
- Easy layering of spices means flavor hits every bite just right.
- Minimal hands-on time so you can multitask or relax while it cooks.
- Using cornflakes makes the crust super crunchy without extra mess.
- Perfect for busy days when you want a standout dish in half an hour.
Your Simple Ingredient Checklist
You want to line up these basics before you get started. No wild shopping required. Just grab what you already got in the pantry and fridge.
- 2 cups cornflakes, crushed coarsely in food processor.
- 1 ½ cups shredded unsweetened coconut, adds that tropical crunch.
- 1 teaspoon paprika, for a sweet smoky vibe.
- ½ teaspoon garlic powder and ½ teaspoon onion powder, flavor backbone.
- ¼ cup sesame seeds, sprinkle in nutty zest.
- 2 eggs, beaten for dipping the chicken so the coating sticks nice.
- 2 tablespoons hot sauce or tamari. You decide the heat level or swap for taste.
- 2 pounds boneless chicken tenders, main star here, tender and ready.
Don’t forget you’ll need some extras for sauce and finishing touches like olive oil for brushing, and the bang bang sauce things too: mayo, sweet Thai chili sauce, coconut aminos or tamari, a bit of rice vinegar, garlic clove grated, lime zest all combine into that creamy dreamy sauce.
Your Complete Cooking Timeline
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This is where your chicken will finish crisping up.
- Pulse the cornflakes in a food processor until you get chunky crumbs. Toss this with shredded coconut, paprika, garlic powder, onion powder, and sesame seeds in a shallow bowl.
- In another bowl, whisk together beaten eggs and your choice of hot sauce or tamari. This egg bath will make your coating really stick.
- Dip each chicken tender into the egg mix, then dredge it in the coconut coating. Press gently so that beautiful crunchy mix sticks to the chicken finger.
- Place all coated chicken tenders on the baking sheet. Lightly brush each with extra virgin olive oil to help them brown nice and even.
- Pop it into the oven and bake for 25 to 30 minutes. Around halfway through, flip those babies over so each side gets golden brown perfection.
- While that’s cooking, get your pressure cooker ready. Add the chicken tenders (you can do a quick layer or batches) and seal the lid. Pressure build usually takes a few minutes.
- Cook under pressure for just a short while then quick release to keep the chicken juicy and tender. You’ll get that tender pull that makes biting so satisfying.
Smart Shortcuts for Busy Days
Sometimes days get cray, you need this yum fast and easy. I got you covered with these tricks.
- Crush cornflakes ahead and store in an airtight jar. Boom ready to go when chicken’s calling.
- Make bang bang sauce a day early. It keeps good in fridge so your sauce game is always strong.
- Buy pre-cut chicken tenders or even use chicken breast sliced up thin if you want to skip any trimming.
When You Finally Get to Eat
You bite into that coconut chicken finger and the crunch hits first. Dang, it’s got this crispy crust that crackles under your teeth.
Then you hit the tender pull of the chicken inside. Juicy, soft, and full of flavor from the pressure cooker’s sealed in juices. Y’all, it’s real satisfying.
The first dip into that bang bang sauce bursts with sweet heat and lime zing. You feel your taste buds dancing. Got that creamy richness mixed with little fire, it works real good.
Every bite keeps bringing you back for more, hands dripping a bit but totally worth it. It’s one of those meals that just makes you grin all the way.
Keeping Leftovers Fresh and Ready
If you get lucky enough to have leftovers (hard to believe, right) here’s how you keep them tasting fresh and dandy.
- Wrap the chicken tenders tight in foil or plastic wrap and keep in the fridge. They stay good for about 3 days.
- Use an airtight container to keep the bang bang sauce separate so your chicken stays crispy longer.
- Reheat in a toaster oven or oven for a few minutes to bring back the crispiness. Skip the microwave if you can.
- Freeze leftovers wrapped well to keep quality. Thaw overnight in fridge then warm up slow for best taste.
Everything Else You Wondered About
- Can I use chicken breasts instead of tenders? Yeah you can, but slice them thin so they cook evenly and keep that tender pull.
- What’s the difference between quick release and slow release? Quick release means you open the valve right away to release pressure fast. Slow release waits for pressure to drop naturally making meats super tender.
- Is the coconut crunchy after pressure cooking? It’s kinda soft in the cooker but baking after makes that crust snap nice again.
- Can I make this spicy or mild? Totally your call. Adjust hot sauce in egg mix and bang bang sauce to suit your spice level.
- Do I really have to bake after pressure cooking? Baking crisps up the coating perfectly. Pressure cooking alone keeps chicken juicy but not crispy.
- How long does pressure build usually take? Usually a few minutes depending on your cooker. You hear that valve hiss when it’s ready to rock.
For delicious pairing ideas, be sure to check out our Pressure Cooker Cannoli Cheesecake Bars Recipe, Thai Sweet Chili Chicken, and Cinnamon Apple Fritters You've Got to Attempt. These favorites round out any meal with tasty sides or sweet treats.
Coconut Chicken Fingers with Bang Bang Sauce
Equipment
- 1 Mixing bowl For dredging and tossing
Ingredients
Coconut Chicken and Bang Bang Sauce
- 2 cups cornflakes crushed coarsely
- 1 ½ cups shredded unsweetened coconut
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup sesame seeds
- 2 eggs beaten
- 2 tablespoons hot sauce or tamari adjust to taste
- 2 pounds boneless chicken tenders
- extra virgin olive oil for brushing
- ½ cup mayonnaise
- ⅓ cup sweet Thai chili sauce
- 2 tablespoons coconut aminos or tamari
- 1 tablespoon hot sauce
- 1 tablespoon rice vinegar
- 1 clove garlic grated
- 2 teaspoons lime zest
Instructions
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a food processor, pulse the cornflakes, shredded coconut, paprika, onion powder, and garlic powder until fine crumbs form. Stir in sesame seeds and transfer to a shallow bowl.
- Beat eggs in a bowl, whisk in hot sauce or tamari. Toss chicken tenders in egg mixture.
- Dredge each chicken piece in the crumb mixture, pressing to coat. Place on baking sheet and drizzle with olive oil.
- Bake 15-20 minutes, flipping halfway through, until golden and crispy.
- Mix all sauce ingredients together in a bowl. Serve chicken fingers with sauce for dipping.
