Baked Coconut Cayenne Chicken Nuggets

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



  1. Step 1

    Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
  2. 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.
  3. Step 3

    Whisk egg and sriracha sauce together in a separate bowl.
  4. 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.
  5. Step 5

    Bake in the preheated oven until browned and crisp, about 20 minutes.