Name: Baked Coconut Cayenne Chicken Nuggets
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Panko bread crumbs - ¼ cup; Italian-seasoned bread crumbs - ¼ cup; Sweetened flaked coconut - ¼ cup; Cayenne pepper, or to taste - 1 pinch; Dried thyme, or to taste (Optional) - 1 pinch; Egg - 1; Sriracha sauce - 1 teaspoon; Skinless, boneless chicken thighs, cut into 1 1/2-inch pieces - 2

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baked Coconut Cayenne Chicken Nuggets

1. Panko bread crumbs - ¼ cup

2. Italian-seasoned bread crumbs - ¼ cup

3. Sweetened flaked coconut - ¼ cup

4. Cayenne pepper, or to taste - 1 pinch

5. Dried thyme, or to taste (Optional) - 1 pinch

6. Egg - 1

7. Sriracha sauce - 1 teaspoon

8. Skinless, boneless chicken thighs, cut into 1 1/2-inch pieces - 2

How to cook deliciously - Baked Coconut Cayenne Chicken Nuggets

1. Stage

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

2. Stage

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.

3. Stage

Whisk egg and sriracha sauce together in a separate bowl.

4. Stage

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.

5. Stage

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