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Baked Coconut Cayenne Chicken Nuggets

Baked Coconut Cayenne Chicken Nuggets

 made it  |  1 reviews   |   photos
Sarai Gould

Recipe by:

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

35 m servings 286 cals
Original recipe yields 2 servings

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Directions

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  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.
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Nutrition Facts


Per Serving: 286 calories; 13.5 g fat; 25.3 g carbohydrates; 18.6 g protein; 136 mg cholesterol; 544 mg sodium. Full nutrition

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Reviews

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These were very tasty! i used chicken breast because it's what i had. i cut them into strips. i did miss a step though. the double coating. i dipped in egg mixture then in the crumbs and onto th...

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