Baked Coconut Cayenne Chicken Nuggets

These chicken nuggets are dredged in whisked eggs, coated with a coconut, cayenne, and bread crumb mixture, and baked until golden brown.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 286 Calories

Ingredients

• 1 egg
• ¼ cup Italian-seasoned bread crumbs
• 1 pinch cayenne pepper, or to taste
• ¼ cup panko bread crumbs
• ¼ cup sweetened flaked coconut
• 1 teaspoon Sriracha sauce
• 1 pinch dried thyme, or to taste (Optional)
• 2 skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

Recipe Instructions

Step 1

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

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.

Step 3

Whisk egg and sriracha sauce together in a separate bowl.

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.

Step 5

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