Crunchy Baked Coconut Chicken Nuggets with Spicy Dipping Sauce
The Well Floured Kitchen
The Well Floured Kitchen
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  • 11. Fresh herbs
  • 24 nuggets
  • 1 Tablespoon Chopped Cilantro
  • 400 degrees. Cut the chicken breasts into nugget-sized chunks. Sprinkle the chicken with salt and fresh ground pepper. In a shallow bowl beat together the egg and one tablespoon of water. In a second shallow bowl mix together the coconut, bread crumbs, salt, and a few turns of fresh ground pepper. Lightly grease a sheet pan with olive oil. Dip the pieces of chicken into the egg and coat well. Remove the chicken, allowing the excess to drip off, and then place into bread crumb mix, turning until well coated. Take the pieces of chickens and place on the sheet pan. Bake for 20-25 minutes, turning halfway through, until the chicken is golden brown. For the Dipping Sauce: Combine the yogurt, ketchup, cilantro, and salt into a bowl. Add drops of hot sauce until desired heat is achieved. 3.0 2014 The Well Floured Kitchen
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