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.
- Serves: 2 persons
- 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
- 1teaspoon sriracha sauce
- 2skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
Step 1Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
Step 2Place 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 3Whisk egg and sriracha sauce together in a separate bowl.
Step 4Dip 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 5Bake in the preheated oven until browned and crisp, about 20 minutes.