Equipment
- Food processor or blender
- Medium-sized mixing bowl
- Parchment paper
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into thin tenders
- salt and pepper
- 1 cup gluten-free cornflakes
- 1 ½ cup shredded unsweetened coconut
- 1 tsp smoked paprika
- 1 tsp garlic salt
- ½ tsp onion powder
- ¼ cup sesame seeds
- ½ cup oat milk
- 1 tbsp soy-free hot sauce
- 1 tbsp sesame oil or olive oil
For the Vegan Bang Bang Sauce:
- 1 cup soy-free vegan mayonnaise
- 1 tsp soy-free hot sauce
- 2 tbsp coconut aminos
- zest of one lime
- 1 tsp fresh-squeezed lime juice
- 1 tsp rice wine vinegar
Instructions
- Preheat oven to 425 degrees F.
- Season chicken on all sides with salt and pepper.
- In a food processor or blender, pulse corn flakes, shredded coconut, smoked paprika, garlic salt and onion powder until the mixture looks like breadcrumbs.
- Pour cornflake mixture onto a large, flat plate, then add sesame seeds and stir so that seeds are evenly distributed throughout.
- In a medium-sized bowl, whisk together oat milk and hot sauce.
- Working one at a time, coat each chicken tender in the oat milk mixture, then the cornflake mixture, coating evenly on all sides.
- Line a large baking sheet with parchment paper and place the tenders on the sheet, spaced out from one another, then drizzle with sesame or olive oil.
- Bake about 15 minutes, until crisp and cooked through.
Make the Vegan Bang Bang Sauce:
- In a small mixing bowl, combine all of the Vegan Bang Bang Sauce ingredients and whisk until smooth. Serve alongside hot chicken tenders.