Baked Coconut Cayenne Chicken Nuggets
Inspired by my boyfriend as he loves coconut and is lactose intolerant. Delicious, easy to make, and a fun twist on a common dish.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- ¼cup panko bread crumbs
- ¼cup Italian-seasoned bread crumbs
- ¼cup sweetened flaked coconut
- 1pinch cayenne pepper, or to taste
- 1pinch dried thyme, or to taste
- 1egg
- 1teaspoon sriracha sauce
- 2skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.Step 2
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.Step 3
Whisk egg and sriracha sauce together in a separate bowl.Step 4
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.Step 5
Bake in the preheated oven until browned and crisp, about 20 minutes.