Coconut chicken nuggets

by Barry Lewis


400g mini chicken fillets, trimmed into chunks

200g dessicated coconut

200g panko breadcrumbs

2 eggs

150g plain flour

250g mango

handful coriander

1tbsp sriracha

2tbsp coconut milk

Here’s how to make some super tasty baked coconut chicken nuggets! Coated in panko breadcrumbs & toasted coconut served with a mango & sriracha dip you’ll love this easy recipe! Start off by pre-heating your oven to 180c fan or equivalent (see temperature conversion chart).

Grab 3 bowls, place the plain flour in one, the eggs in another and whisk them together, then in the final bowl, add both the coconut and the panko breadcrumbs, mix together so they are well combined.

Using one hand, dip the chicken in the flour, shake off any excess then transfer to the beaten egg, coat well and again shake off the excess. Place into the coconut and breadcrumb mixture then use a spoon to lift more coating on top. Place on a lined baking tray and repeat with the remaining chicken.

Bake the chicken for 20 minutes or until well browned and the coconut is toasted into the chicken.

Meanwhile the dip is made by adding all of the ingredients into a blender and whizzing together until well blended, tweak to your liking. Serve the dip with the chicken!