Crunchy Coconut Chicken Nuggets
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 275.2
- Total Fat: 5.1 g
- Cholesterol: 103.2 mg
- Sodium: 248.0 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.6 g
- Protein: 45.1 g
View full nutritional breakdown of Crunchy Coconut Chicken Nuggets calories by ingredient
Introduction
This tasty treat will become a favorite go to for when your kids ask for chicken nuggets. This tasty treat will become a favorite go to for when your kids ask for chicken nuggets.Number of Servings: 4
Ingredients
-
3 boneless, skinless chicken breast, cut into 2 inch pices
1/2 cup unsweetened Coconut Flakes
1/2 cup Panko bread Crumbs
3 Tablespoons Coconut Flour (Whole Wheat Flour will work too)
2 Egg Whites
3 Tablespoons Low Fat Milk
1 dash Salt
Directions
Preheat oven to 425 & spray baking sheet with non stick spray
- On a small plate combine salt, & flour
- Combine & whisk egg whites & milk in a small bowl
- Combine Panko & Coconut on a second plate
- Working one piece of chicken at a time, coat the chicken in flour (shake off any excess), then dip it in the egg white mixture, then coat it in the coconut/Panko mixture.
- When all the chicken pieces are coated and placed on your baking sheet, give the chicken a light mist with your non-stick cooking spray.
- Bake chicken for 8 minutes, than flip the chicken pieces over (remember chicken will be HOT) bake an additional 6-8 minutes or until chicken is no longer pink on the inside.
- Let cool & serve with your favorite dipping sauce. My kids & I personally like mustard and or Ranch dressing
Serving Size: 4 1-cup servings
- On a small plate combine salt, & flour
- Combine & whisk egg whites & milk in a small bowl
- Combine Panko & Coconut on a second plate
- Working one piece of chicken at a time, coat the chicken in flour (shake off any excess), then dip it in the egg white mixture, then coat it in the coconut/Panko mixture.
- When all the chicken pieces are coated and placed on your baking sheet, give the chicken a light mist with your non-stick cooking spray.
- Bake chicken for 8 minutes, than flip the chicken pieces over (remember chicken will be HOT) bake an additional 6-8 minutes or until chicken is no longer pink on the inside.
- Let cool & serve with your favorite dipping sauce. My kids & I personally like mustard and or Ranch dressing
Serving Size: 4 1-cup servings