Best 3 Coconut Chicken Nuggets Recipes

Indulge in the delightful flavors of coconut chicken nuggets, a tempting appetizer or main course that blends the irresistible crunch of crispy chicken with the tropical sweetness of coconut. These bite-sized treats are a symphony of textures and flavors, featuring tender chicken coated in a golden-brown coconut crust, offering a delightful contrast to the soft and juicy interior.

Dive into our curated collection of coconut chicken nugget recipes, each offering a unique culinary adventure. From the classic coconut chicken nuggets, where the chicken is coated in a delectable mixture of coconut flakes, breadcrumbs, and seasonings, to the tantalizingly spicy coconut chicken nuggets, infused with a fiery kick of chili peppers, our recipes cater to diverse palates.

For those seeking a healthier alternative, the baked coconut chicken nuggets offer a guilt-free indulgence, while the air fryer coconut chicken nuggets provide a crispy crunch with minimal oil. And for a truly indulgent experience, try the coconut chicken nuggets with pineapple dipping sauce, a tropical twist that elevates the dish to new heights.

Whether you prefer a classic preparation or a more adventurous variation, our coconut chicken nugget recipes guarantee a culinary journey filled with unforgettable flavors. So, gather your ingredients, fire up your kitchen, and embark on a delightful culinary adventure with our coconut chicken nugget recipes.

Let's cook with our recipes!

JERK CHICKEN NUGGETS WITH LIME COCONUT RICE

Jerk Chicken Nuggets with Lime Coconut Rice image

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

Ingredients

2 pounds boneless, skinless chicken breast, cut into 2-inch pieces
¼ cup fresh lime juice
¼ cup fresh orange juice
¼ cup dark spiced rum
¼ cup soy sauce
¼ cup olive oil
½ cup apple cider vinegar
Reynolds Wrap® Non Stick Aluminum Foil
2 ½ cups panko bread crumbs, crushed fine
3 large eggs, whisked
1 cup all-purpose flour
¾ teaspoon cayenne pepper
2 tablespoons lightly packed light brown sugar
1 ½ teaspoons ground allspice
1 ½ teaspoons dried thyme
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground ginger
1 teaspoon ground sage
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon freshly cracked black pepper
1 cup basmati rice
1 cup reduced-fat coconut milk
1 cup chicken broth
1 lime, juiced
1 teaspoon grated lime zest
½ teaspoon freshly cracked black pepper
¼ cup unsweetened toasted coconut, to garnish

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

Coconut Curry Chicken Nuggets image

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

Ingredients

1/2 cup mango chutney, divided
1 teaspoon curry paste, divided
1/2 teaspoon cumin, divided
2 (6 ounce) boneless skinless chicken breasts, each cut into eight pieces
1/2 cup flaked coconut

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

Coconut Chicken Nuggets image

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

Ingredients

1 1/2 lb skinless, boneless chicken breast
1 c flaked coconut
1/2 c sifted all purpose flour
tsp salt and pepper to taste
1/4 tsp garlic powder
1 large egg, lightly beaten
1/3 c margarine, melted
PINA COLADA DIPPING SAUCE
1/2 c pina colada mix
3 oz sour cream
3 oz crushed pineapple, drained

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 for Making Coconut Chicken Nuggets:

For a crispier coating, double-coat the chicken strips in the coconut mixture.
To save time, use a food processor to finely chop the almonds and peanuts.
Don't overcrowd the pan when cooking the chicken nuggets. This will prevent them from cooking evenly.
Serve the chicken nuggets with your favorite dipping sauce, such as sweet and sour sauce or honey mustard.
If you're short on time, you can skip the marinating step and cook the chicken nuggets immediately.

Conclusion:

These coconut chicken nuggets are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a quick weeknight meal. The combination of coconut, almonds, and peanuts gives them a unique and flavorful coating that will surely please everyone. So next time you're looking for something new and exciting to try, give these coconut chicken nuggets a try!