Baked Coconut Chicken Nuggets
These baked coconut chicken nuggets are a delicious and healthy twist on the classic chicken nugget. The crispy coating made from panko, breadcrumbs, and sweet coconut will please the whole family. With just a pinch of cayenne for an added kick, they are quick to make and perfect for any meal!
Ingredients
- 1/4 cup panko breadcrumbs
- 1/4 cup Italian-seasoned breadcrumbs
- 1/4 cup sweetened flaked coconut
- 1 pinch cayenne pepper (adjust to taste)
- 1 pinch dried thyme (optional)
- 1 egg
- 1 teaspoon sriracha sauce
- 2 skinless, boneless chicken thighs (cut into 1 1/2-inch pieces)
Instructions
- Preheat your oven to 400°F (200°C) and place a wire rack on a rimmed baking sheet. This ensures the nuggets cook evenly and stay crispy on all sides.
- In a food processor, combine the panko breadcrumbs, Italian-seasoned breadcrumbs, flaked coconut, cayenne pepper, and thyme (if using). Pulse until the coconut is as fine as the breadcrumbs. Transfer the mixture to a shallow dish.
- In a separate bowl, whisk together the egg and sriracha sauce until well combined. This will act as the binder for your coating.
- Dredge each piece of chicken through the bread crumb mixture, ensuring it’s evenly coated. Next, dip the covered chicken into the egg mixture, letting any excess drip off. Finally, press into the breadcrumb-coconut mixture again, ensuring a thick, even coating.
- Place each coated chicken nugget onto the prepared wire rack, leaving space in between to allow for proper airflow during baking.
- Slide the baking sheet into the oven and bake for 20 minutes, or until the nuggets are golden brown and cooked through. The internal temperature should reach 165°F (74°C).