Crispy Coconut Chicken Nuggets

This is a quick, extremely tasty recipe from Our Best Bites that I altered a bit (as usual) and scaled down for one since the hubs is out of town.  Kids would LOVE these - they are sweet and a little spicy (not hot spicy...spices spicy - SO good) and would be perfect served with a side of pineapple relish or something to that effect - even honey or ketchup would be great!







Ingredients:
Chicken breast - cut into nugget size pieces
1/4 C shredded sweetened coconut
1/4 C Panko bread crumbs
1 large egg
2 tbsp coconut flour
1 tsp garlic powder
1/4 tsp salt
1/4 tsp curry powder
Dash of onion powder
Dash of cayenne pepper

Directions:
Preheat oven to 450 degrees.
Run a knife through the shredded coconut to make it about the same size as the Panko crumbs

In a bowl, mix the Panko and coconut together with the garlic powder, salt, curry powder, onion powder and cayenne pepper

In another bowl, break and beat the egg.  Put the coconut flour in another bowl.

Cut the chicken into nugget sized bites

Here is my set up:

First, dip a nugget into the coconut flour, coating all sides.

Second, dip the chicken into the egg (didn't get a picture of this...it was quite messy - but worth it)
Third, coat the chicken in the panko/coconut/spice mixture

After repeating with all the nuggets, place them on an aluminion foil lined cookie sheet.  It also helps to spray the foil with non-stick spray.

Bake at 450 degrees for about 15 minutes, until the coating is golden brown.  It also never hurts to slice into one of the thicker pieces just to be sure it is cooked all the way through.

Seriously.  Delicious.  I was pleasantly surprised - I didn't even need dipping sauce.  I'll definitely make this again!


Ingredients:
Chicken breast - cut into nugget size pieces
1/4 C shredded sweetened coconut
1/4 C Panko bread crumbs
1 large egg
2 tbsp coconut flour
1 tsp garlic powder
1/4 tsp salt
1/4 tsp curry powder
Dash of onion powder
Dash of cayenne pepper


Directions:
1. Preheat oven to 450 F
2. Cut chicken into nugget sized pieces
3. Gather three bowls. In one, mix the Panko bread crumbs, coconut and garlic powder, salt, curry powder, onion powder and cayenne pepper; in another, break and beat the egg; in the last, add the coconut flour
4. Dip the nuggets in the flour first, then dredge in the egg, then coat with the Panko mix
5. Place onto a cookie sheet covered with aluminum foil and non-stick spray
6. Bake for 15 minutes or until golden brown and white all through
7. ENJOY!!