These Coconut Lime Chicken Nuggets are tender, juicy bites of chicken infused with bright lime and creamy coconut, then double-coated for an irresistibly crispy exterior. They deliver tropical flavor in every bite and are perfect as a snack, appetizer, or main dish.
Why You’ll Love This Recipe
These nuggets bring together the refreshing zest of lime, the richness of coconut milk, and a crunchy coating that locks in moisture beautifully. They’re oven-baked, simple to prepare, and wonderfully versatile — great for family meals, gatherings, or kid-friendly bites. The double-coating method creates exceptional crispiness without deep frying, making them a lighter yet equally satisfying option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup fresh lime juice (about 3 limes)
Zest of 3 limes (reserve a pinch for garnish)
3 cloves garlic, minced
1 cup coconut milk, plus 1 tablespoon divided
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
4 cups corn flakes cereal
2 cups sweetened flaked coconut
2 large eggs
1 cup unseasoned bread crumbs
Olive oil spray
Directions
In a measuring cup, combine lime juice, lime zest, garlic, 1 cup coconut milk, 1 teaspoon salt, and black pepper. Mix well.
Place the chicken pieces in a resealable bag. Pour in the marinade, seal, and refrigerate for at least 30 minutes or up to overnight.
Preheat the oven to 425°F. Line two baking sheets with foil and lightly spray with olive oil.
Place corn flakes in a large resealable bag and crush into small pieces. Add flaked coconut and the remaining 1 teaspoon salt. Shake to combine.
In a bowl, whisk eggs with 1 tablespoon coconut milk until smooth.
Place bread crumbs in a separate large bag.
Drain the chicken from the marinade. Working in batches, coat the chicken pieces lightly in the bread crumbs.
Transfer the coated chicken to the egg mixture and coat thoroughly.
Move the chicken to the corn flake–coconut mixture and press to adhere the coating well.
Arrange the coated chicken pieces on the prepared baking sheets.
Lightly spray the tops with olive oil.
Bake for 12–15 minutes, flipping after 10 minutes, until golden brown and cooked through.
Garnish with reserved lime zest and serve warm.
Servings and Timing
Servings: 8
Prep Time: 30 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Variations
Use unsweetened shredded coconut for a less sweet, more savory crust.
Add chili flakes or cayenne to the marinade for a spicy kick.
Substitute chicken tenderloins if preferred; adjust cooking time slightly as needed.
Add a teaspoon of ground ginger to the marinade for an extra tropical aromatic layer.
Serve with a dipping sauce such as lime-yogurt dip or coconut-lime aioli.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place the nuggets on a baking sheet and warm in a 375°F oven for 8–10 minutes to restore crispiness. They can also be frozen for up to 2 months; freeze on a tray first, then transfer to a freezer bag. Reheat from frozen at 400°F for 12–15 minutes.
FAQs
How long can I marinate the chicken?
You can marinate it for as little as 30 minutes, but overnight marinating deepens the coconut-lime flavor.
Can I use light coconut milk?
Yes, though full-fat coconut milk provides a richer flavor and more tender results.
Can I bake these without spraying oil?
You can, but the nuggets will be less crisp. A light spray helps with browning.
Can I air-fry the nuggets instead?
Yes. Air fry at 375°F for 10–12 minutes, shaking halfway through.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs will be slightly juicier; just cut them into similar bite-size pieces.
Can I make these gluten-free?
Use gluten-free breadcrumbs and gluten-free corn-flake cereal to make the recipe gluten-free.
Can I prepare them ahead of time?
Yes. Coat the chicken and refrigerate for up to 4 hours before baking.
Do the corn flakes need to be sweetened?
No. Plain corn flakes work perfectly and balance the sweetness of the coconut.
Can I make these less sweet?
Use unsweetened coconut flakes to reduce overall sweetness.
What should I serve with these nuggets?
They pair well with rice, a fresh green salad, roasted vegetables, or a lime-based dipping sauce.
Conclusion
These Coconut Lime Chicken Nuggets bring together tropical flavors and irresistible crunch in a simple, oven-baked recipe. Whether served as a snack, appetizer, or easy dinner, they’re sure to become a favorite with their zesty, coconut-infused coating and tender chicken inside. Enjoy every flavorful bite.
Tender chicken pieces marinated in lime and coconut, coated with a crunchy coconut-cornflake crust, and oven-baked to golden perfection. A tropical twist on classic nuggets.
Ingredients
1/2 cup fresh lime juice (about 3 limes)
Zest of 3 limes (reserve a pinch for garnish)
3 cloves garlic, minced
1 cup coconut milk, plus 1 tablespoon divided
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
4 cups corn flakes cereal
2 cups sweetened flaked coconut
2 large eggs
1 cup unseasoned bread crumbs
Olive oil spray
Instructions
In a measuring cup, combine lime juice, lime zest, garlic, 1 cup coconut milk, 1 teaspoon salt, and black pepper. Mix well.
Place the chicken pieces in a resealable bag. Pour in the marinade, seal, and refrigerate for at least 30 minutes or up to overnight.
Preheat the oven to 425°F. Line two baking sheets with foil and lightly spray with olive oil.
Place corn flakes in a large resealable bag and crush into small pieces. Add flaked coconut and the remaining 1 teaspoon salt. Shake to combine.
In a bowl, whisk eggs with 1 tablespoon coconut milk until smooth.
Place bread crumbs in a separate large bag.
Drain the chicken from the marinade. Working in batches, coat the chicken pieces lightly in the bread crumbs.
Transfer the coated chicken to the egg mixture and coat thoroughly.
Move the chicken to the corn flake–coconut mixture and press to adhere the coating well.
Arrange the coated chicken pieces on the prepared baking sheets.
Lightly spray the tops with olive oil.
Bake for 12–15 minutes, flipping after 10 minutes, until golden brown and cooked through.
Garnish with reserved lime zest and serve warm.
Notes
Use unsweetened shredded coconut for a less sweet crust.
Refrigerate coated nuggets for up to 4 hours before baking to prep ahead.
Can be air-fried at 375°F for 10–12 minutes, shaking halfway through.
Substitute chicken thighs for juicier nuggets.
Make gluten-free by using GF breadcrumbs and corn flakes.
