Best Baked Coconut Cayenne Chicken Nuggets Recipes

EASY BAKED COCONUT CHICKEN TENDERS RECIPE - PALEO & LOW CARB

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
• Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
• Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
• Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
• Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
• Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
• Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
• In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
• For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
• Serve the chicken with the dipping sauce.

CRISPY COCONUT CHICKEN

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!

BAKED COCONUT CHICKEN

Steps:

• Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
• Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.