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Coconut Chicken Nuggets




Source of Recipe


Hel
Coconut Chicken Nuggets

2 boneless skinless chicken breasts cut into nugget size pieces
1 cup shredded coconut (sweetened)
1 cup bread crumbs
1/2 tsp. salt
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. curry powder
1/4 tsp. cayenne pepper
2 T melted butter
1/2 cup flour
2 eggs, lightly beaten

Using a food processor or a knife, roughly chop the coconut into smaller
pieces. Combine with the bread crumbs, salt, garlic powder, onion powder,
curry powder and cayenne pepper. Add the melted butter and mix until butter
is evenly distributed.

Dredge the chicken pieces a few at a time in the flour, then in the egg and
then in the breading mix, coating well and lightly pressing the coating
onto the nuggets. Place on a lightly greased baking sheet (can use spray to
coat it) and continue with remaining nuggets until all are coated. Lightly
spray the nuggets with cooking spray.

Preheat oven to 400 degrees. Bake for 20 to 25 minutes until crispy and
browned.