Coconut Chicken Nuggets Recipe

Name: Coconut Chicken Nuggets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts; 200 grams shredded coconut; 100 grams Wheat flour; 3 tablespoons water; 50 milliliters Soy sauce; 30 milliliters Sunflower oil + additional oil; Juice and peel of 1st a lemon; 500 grams Whole peeled tomatoes; 4 cloves of garlic, peel; Peel of 1st a lemon; 1 teaspoon sugar; salt

Servings: persons

2 chicken breasts
200 grams shredded coconut
100 grams Wheat flour
3 tablespoons water
50 milliliters Soy sauce
30 milliliters Sunflower oil + additional oil
Juice and peel of 1st a lemon
500 grams Whole peeled tomatoes
4 cloves of garlic, peel
Peel of 1st a lemon
1 teaspoon sugar
salt

1
Cut chicken breast into small strips.
2
Mix the marinade: soy sauce, sunflower oil, juice and peel of 1st a lemon.
3
Put the chicken strips in the marinade and put it in the fridge for 1-2 hours.
4
Remove the chicken breasts from the marinade. Prepare the ingredients for the coating: eggs whip with water in one bowl, pour wheat flour into another, put shredded coconut into the third one.
5
Dip each slice of chicken in flour, then in the egg and at the end, carefully dip in shredded coconut.
6
Heat the frying pan well with sunflower oil and lay out chicken strips. Fry for 1-2 minutes on each side. Nuggets should be browned well.
7
Do not lay out many strips at once in a frying pan. Otherwise nuggets will not crunch. Roast in parts. Spread on a plate covered with a paper towel to remove excessive oil.
8
While the nuggets are frying, prepare the sauce: put whole tomatoes in tomato juice in blender, add garlic, peel of 1 lemon, sugar and salt. And grind to homogeneity.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 chicken breasts, 200 grams shredded coconut, 100 grams Wheat flour, 3 tablespoons water, and more.

Yes, Coconut Chicken Nuggets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Chicken Nuggets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions