Best Coconut Chicken Nuggets Recipes

COCONUT-CURRY FRIED CHICKEN NUGGETS WITH MANGO DIPPING SAUCE

Steps:

• In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
• In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
• While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
• In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
• Serve chicken nuggets with mango dipping sauce.

JERK CHICKEN NUGGETS WITH LIME COCONUT RICE

Steps:

• Marinate chicken pieces in a bowl along with lime juice, orange juice, rum, soy sauce, olive oil and apple cider vinegar. Refrigerate and marinate for 4 hours.
• Preheat oven to 400 degrees F. Place a rack in the center of the oven and line two rimmed baking sheets with Reynolds Wrap® Non-Stick Foil.
• Spread bread crumbs across one of the prepared baking sheets and bake until golden brown, about six minutes. Remove from the oven and set aside.
• Whisk eggs in a medium bowl and set aside.
• Toss together flour and cayenne pepper in a medium bowl and set aside.
• Toss together the toasted bread crumbs along with sugar and spices on the rimmed baking sheet.
• Remove the chicken pieces from the marinade and discard the marinade. Toss the chicken pieces lightly in the flour mixture.
• Lightly coat the floured chicken pieces one at a time in the egg wash using a pair of tongs.
• Transfer the coated chicken nuggets to the bread crumb and spice mixture and toss to coat, pressing the bread crumbs and spices into the nuggets. Place on the remaining prepared baking sheet in a single layer.
• Bake chicken pieces for 13 to 15 minutes, flipping once during baking until cooked through.
• Make the rice while the chicken bakes. Rinse basmati rice under cool water until the water runs clear. In a medium saucepan bring coconut milk and chicken broth to a simmer. Add the rice, lime juice and zest. Cover and cook until rice has absorbed all of the liquid, about 20 minutes. Remove from the heat and allow to rest for 5 minutes before fluffing. Top with black pepper and toasted coconut.
• Serve chicken nuggets alongside rice and enjoy!

BAKED COCONUT CAYENNE CHICKEN NUGGETS

Steps:

• 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.

DEEP-FRIED BUTTERMILK-COCONUT CHICKEN NUGGETS

Steps:

• Heat the oil to 350 degrees, in a heavy pot, or deep fryer.
• In a bowl, combine the egg, buttermilk and the beer; mix well.
• In another bowl, combine the flour, baking powder, baking soda and the salt; add to the buttermilk/egg mixture, mix well (batter should have the consistency of a thin pancake batter).
• Dredge the chicken pieces into the all-purpose flour.
• Then dip into the buttermilk mixture to coat.
• Then roll into the coconut.
• Deep fry until a light golden brown.
• Drain on paper towels.

CRISPY COCONUT CURRY CHICKEN NUGGETS

Steps:

• Heat oven to 400°F.
• Mix flour, 2 tsp. curry powder and 1/4 tsp. pepper in shallow pan. Add chicken; toss to coat well, shaking off any excess. Beat eggs and water in medium bowl with whisk until blended. Dip coated chicken into egg mixture, then in coconut, turning to evenly coat each piece before placing in shallow pan sprayed with cooking spray. Drizzle with butter.
• Bake 10 min. on each side or until coconut is golden brown and chicken is done.
• Mix dressing, preserves, remaining curry powder and remaining pepper. Serve chicken with dressing mixture for dipping.

COCONUT CURRY CHICKEN NUGGETS

Steps:

• Preheat oven to 425 degrees F, spray baking sheet with nonstick spray.
• Combine 1/4 cup of chutney, 1/2 tsp curry paste, 1/4 tsp cumin in a serving bowl; cover and refrigerate.
• Combine chicken, the remaining chutney, curry, and cumin in a bowl and toss to coat.
• Put the coconut on a sheet of wax paper, coat the chicken one piece at a time with the coconut.
• Place nuggets on baking sheet, and bake until cooked through, about 15 minutes.
• Serve with chutney sauce.

COCONUT CHICKEN NUGGETS & PALEO SAUCE

Steps:

• Nuggets:.
• Preheat oven to 180 degrees Celsius.
• In a bowl combine ¼ cup almond flour, ½ cup coconut and salt & pepper. Mix to combine.
• In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
• In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls.
• In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.
• Sauce:.
• Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.

COCONUT CHICKEN NUGGETS

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.