Baked Coconut Cayenne Chicken Nuggets


Inspired by my boyfriend as he loves coconut and is lactose intolerant. Delicious, easy to make, and a fun twist on a common dish.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
2 servings


  • ¼ cup panko bread crumbs

  • ¼ cup Italian-seasoned bread crumbs

  • ¼ cup sweetened flaked coconut

  • 1 pinch cayenne pepper, or to taste

  • 1 pinch dried thyme, or to taste (Optional)

  • 1 egg

  • 1 teaspoon sriracha sauce

  • 2 skinless, boneless chicken thighs, cut into 1 1/2-inch pieces


  1. Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.

  2. Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.

  3. Whisk egg and sriracha sauce together in a separate bowl.

  4. Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.

  5. Bake in the preheated oven until browned and crisp, about 20 minutes.

Nutrition Facts (per serving)

286 Calories
14g Fat
25g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 286
% Daily Value *
Total Fat 14g 17%
Saturated Fat 6g 28%
Cholesterol 136mg 45%
Sodium 544mg 24%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 19g
Vitamin C 1mg 6%
Calcium 57mg 4%
Iron 3mg 15%
Potassium 210mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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