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My review
Baked Coconut Cayenne Chicken Nuggets
Sarai Gould
"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 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
- 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.
- Whisk egg and sriracha sauce together in a separate bowl.
- 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.
- Bake in the preheated oven until browned and crisp, about 20 minutes.
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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4/29/2017
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...