Best Baked Coconut Cayenne Chicken Nuggets Recipes

CRISPY COCONUT CHICKEN

Crispy Coconut Chicken image

Crispy Coconut Chicken is a flavorful main dish that is naturally gluten free and ready in 30 minutes. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved!

Provided by Janelle

Time 30m

Number Of Ingredients 8

Ingredients

Vegetable oil for frying
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 - 4 cups of sweetened coconut flakes (Baker's Coconut)
3 - 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

Steps:

In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
In a second bowl, add 3 eggs and lightly beat.
In a third bowl add coconut flakes.
Take chicken and douse in cornstarch mixture.
Then dip into eggs and cover well.
Then dip in coconut and set aside on a plate. Do this to all chicken.
Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
Cook chicken for approximately 4 minutes then flip and allow the other side to cook.
Cook second side for an additional approximate 4 minutes.
Gently remove golden chicken and set on a paper towel lined plate.
Cook chicken in batches if all does not fit into pan.
Once all chicken is cooked, serve with your favorite sauce.
We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 42 grams fat, Fiber 13 grams fiber, Protein 25 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 513 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

COCONUT CHICKEN NUGGETS

Coconut Chicken Nuggets image

This is another good appetizer that we have enjoyed over the years. When my husband was in the military, we entertained a lot and this is one of the things that the young airmen loved to come to our house and eat. I hope you will enjoy it as well.

Provided by Linda Griffith

Categories Poultry Appetizers

Time 50m

Number Of Ingredients 11

Ingredients

1 1/2 lb skinless, boneless chicken breast
1 c flaked coconut
1/2 c sifted all purpose flour
tsp salt and pepper to taste
1/4 tsp garlic powder
1 large egg, lightly beaten
1/3 c margarine, melted
PINA COLADA DIPPING SAUCE
1/2 c pina colada mix
3 oz sour cream
3 oz crushed pineapple, drained

Steps:

1. Heat oven to 400 degrees
2. Mix coconut, flour, salt, pepper and garlic powder. Cut chicken into one inch nuggets.
3. Dip nugget into beaten egg, then coat with the coconut mixture.
4. Place into a shallow baking pan and drizzle with melted butter. Bake for 25 minutes, turning once.
5. Mix the ingredients for the Pina Colada Dipping Sauce and serve with the chicken nuggets.