Best 3 Coconut Chicken Nuggets Recipes
Coconut chicken nuggets are a delicious and easy-to-make dish that is perfect for any occasion. Made with tender pieces of chicken coated in a crispy coconut breading, these nuggets are a favorite among adults and children alike. Whether you're serving them as an appetizer, a main course, or a party snack, these nuggets are sure to be a hit. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
Let's cook with our recipes!
JERK CHICKEN NUGGETS WITH LIME COCONUT RICE
These crisp chicken nuggets from Joy Wilson of Joy the Baker are moist, spicy and flavorful with the flavors of the Caribbean. The marinade is bright with lime and rum, while the coating is crisp with panko bread crumbs and loads of spice.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h
Yield 4
Number Of Ingredients 29
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!
Nutrition Facts : Calories 1078.8 calories, Carbohydrate 126.9 g, Cholesterol 268.7 mg, Fat 35.6 g, Fiber 4.3 g, Protein 68.4 g, SaturatedFat 12.3 g, Sodium 1848.6 mg, Sugar 10.3 g
COCONUT CURRY CHICKEN NUGGETS
Since coconut is this months ingredient, I thought I would post this. Comes from Weight Watchers cookbook. 8 Points per serving.
Provided by KelBel
Categories Curries
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
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
This is another good appetizer that we have enjoyed over the years. When my husband was in the military, we entertained a lot and this is one of the things that the young airmen loved to come to our house and eat. I hope you will enjoy it as well.
Provided by Linda Griffith
Categories Poultry Appetizers
Time 50m
Number Of Ingredients 11
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.
Tips:
- Use fresh chicken breasts for the best flavor and texture.
- Cut the chicken into 1-inch pieces so that they cook evenly.
- Tenderize the chicken by marinating it in a mixture of buttermilk, egg, and hot sauce for at least 30 minutes.
- Use a combination of panko breadcrumbs and shredded coconut for a crispy coating.
- Season the breadcrumbs with garlic powder, onion powder, and salt and pepper to taste.
- Coat the chicken pieces in the breadcrumb mixture, making sure they are evenly coated.
- Heat a large pot or Dutch oven over medium-high heat and add enough oil to cover the bottom of the pot.
- Fry the chicken nuggets in the hot oil until they are golden brown and cooked through, about 3-4 minutes per side.
- Drain the chicken nuggets on paper towels to remove excess oil.
- Serve the chicken nuggets with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.
Conclusion:
Coconut chicken nuggets are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be made ahead of time and frozen. With a crispy coconut coating and tender, juicy chicken inside, these nuggets are sure to be a hit with everyone who tries them. So next time you're looking for a fun and flavorful dish to serve, give coconut chicken nuggets a try!
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