Coconut Chicken Nuggets Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
• 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.
• Whisk egg and sriracha sauce together in a separate bowl.
• 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.
• Bake in the preheated oven until browned and crisp, about 20 minutes.

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.

Steps:

• Heat the oil to 350 degrees, in a heavy pot, or deep fryer.
• In a bowl, combine the egg, buttermilk and the beer; mix well.
• In another bowl, combine the flour, baking powder, baking soda and the salt; add to the buttermilk/egg mixture, mix well (batter should have the consistency of a thin pancake batter).
• Dredge the chicken pieces into the all-purpose flour.
• Then dip into the buttermilk mixture to coat.
• Then roll into the coconut.
• Deep fry until a light golden brown.
• Drain on paper towels.

Steps:

• In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
• In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
• In a second bowl, add 3 eggs and lightly beat.
• In a third bowl add coconut flakes.
• Take chicken and douse in cornstarch mixture.
• Then dip into eggs and cover well.
• Then dip in coconut and set aside on a plate. Do this to all chicken.
• Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
• Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
• Cook chicken for approximately 4 minutes then flip and allow the other side to cook.
• Cook second side for an additional approximate 4 minutes.
• Gently remove golden chicken and set on a paper towel lined plate.
• Cook chicken in batches if all does not fit into pan.
• Once all chicken is cooked, serve with your favorite sauce.
• We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!

Steps:

• In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
• In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
• While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
• In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
• Serve chicken nuggets with mango dipping sauce.