Mediterranean Crispy Coconut Chicken with Bang Bang Sauce

This dish brings together warm Mediterranean seasoning, crunchy coconut coating, and a bright, creamy sauce with a little heat. It is simple enough for a weeknight but feels fun and a bit special. The chicken stays tender, the crust turns golden and crisp, and the sauce ties everything together with sweet, tangy and spicy notes. If you prep the coating bowls ahead of time, the whole process moves quickly. You can pan fry the chicken, air fry it, or bake it, depending on what works for your kitchen. Serve it with lemon rice, a fresh cucumber salad, or warm pita and a simple yogurt dip.

Total Time: About 40 minutes
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Servings: 4

Ingredients

Chicken

1 lb (450 g) boneless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup shredded coconut

1 cup panko breadcrumbs

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp paprika

1/2 cup vegetable oil for frying

Bang Bang Sauce

1/2 cup mayonnaise

2 tbsp sweet chili sauce

1 tbsp sriracha, or more to taste

1 tsp lime juice

Instructions

Prep the chicken
Slice the chicken into strips about one inch wide. Pat them dry so the coating sticks well. Season lightly with salt and pepper.

Set up the coating stations
Place the flour in a shallow bowl. Whisk the eggs in another bowl. Combine shredded coconut, panko, salt, black pepper, garlic powder and paprika in a third bowl. Mix well so the seasonings are evenly spread.

Coat the chicken
Dip each piece first in flour. Shake off any excess. Move it through the beaten eggs. Finish by pressing it into the coconut mixture so it gets a thick, even layer.

Heat the oil
Warm the vegetable oil in a wide skillet over medium heat. You want the oil hot enough that a pinch of panko sizzles on contact.

Fry the chicken
Cook the chicken in batches. Do not crowd the pan. Fry each piece for about 3 to 4 minutes per side or until golden brown and cooked through. Place cooked pieces on a wire rack or paper towels.

Make the Bang Bang Sauce
Stir together the mayonnaise, sweet chili sauce, sriracha and lime juice. Adjust the heat level to your preference.

Serve
Arrange the chicken on a plate and drizzle with the sauce or offer it on the side. Add lime wedges if you like a bright finish.

Tips

Cut the chicken into equal sizes so everything cooks at the same pace.

Dry the chicken before coating. Moisture prevents a crisp crust.

Mix the panko and coconut well so the color and texture stay even.

Press the coating firmly onto the chicken instead of sprinkling it.

Keep the oil at medium heat. High heat burns the coconut before the chicken cooks.

Use a wire rack after frying. It keeps the crust crisp instead of steaming.

If your oil cools between batches, give it a minute to heat back up.

To test doneness, check that the chicken reaches 165°F or 75°C in the center.

Double the sauce if you like to serve extra for dipping.

Add a squeeze of lemon on the chicken just before serving for a brighter flavor.

Variations

Swap chicken breasts for thighs for a juicier result.

Add ground cumin or oregano to the coating for more Mediterranean flavor.

Use gluten free flour and breadcrumbs if you need a gluten free version.

Replace sriracha with harissa for a different type of heat.

Mix a little honey into the sauce for a sweeter finish.

Air fry at 390°F (200°C) for 10 to 12 minutes, flipping halfway.

Bake at 425°F (220°C) for 18 to 22 minutes on a greased rack.

Stir a spoon of yogurt into the sauce for a lighter texture.

Add finely crushed pistachios to the coating for a nutty flavor.

Turn the chicken into sliders with lettuce, pickles and extra sauce.

Q&A

Can I make the chicken ahead of time?
Yes. Reheat in the oven at a high temperature so the crust stays crisp.

Can I use unsweetened coconut?
Yes. It keeps the dish savory and avoids extra sweetness.

Is there a lighter sauce option?
You can replace half the mayo with Greek yogurt.

Can I skip frying?
Baking or air frying works well if you prefer.

Can I freeze the uncooked coated chicken?
Yes. Freeze on a tray first, then store in bags. Cook from frozen.

Why is my coating falling off?
It usually happens if the chicken is wet or the flour step is skipped.

Can I make it spicier?
Increase the sriracha or add a little crushed red pepper.

What can I serve this with?
Rice, roasted vegetables, hummus, salad or pita all work well.

Can I use coconut flakes instead of shredded coconut?
You can, but crush them slightly so they adhere better.

Can I use an oil other than vegetable oil?
Any neutral oil with a medium to high smoke point will work.

Nutrition

Estimate (per serving)

Approximate values
Calories: 520
Protein: 30 g
Carbs: 38 g
Fat: 28 g
Fiber: 3 g
Sugar: 6 g
Sodium: 680 mg

Conclusion

This dish gives you crisp texture, gentle coconut sweetness and a sauce with a mix of heat and tang. It is an easy way to bring Mediterranean flavors to the table without much prep. The coating stays crunchy and the sauce brings everything into balance. You can adjust the heat level, change the cooking method and pair it with quick sides to make it fit any night of the week. It looks impressive but stays practical. If you want something that feels satisfying and a little bright, this is a great way to go.