CRISPY COCONUT CURRY CHICKEN NUGGETS

Crispy Coconut Curry Chicken Nuggets image

Pair these Crispy Coconut Curry Chicken Nuggets with a cool and creamy peach dipping sauce. This coconut curry chicken recipe is great for busy weekends.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup whole wheat flour
1 Tbsp. curry powder, divided
1/2 tsp. ground red pepper (cayenne), divided
6 small boneless skinless chicken breasts (1-1/2 lb.), each cut into 4 chunks
2 eggs
2 Tbsp. water
1 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup butter, melted
1/2 cup MIRACLE WHIP Dressing
1/4 cup peach preserves

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.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 155 mg, Sodium 330 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 15 g, Protein 29 g