Description
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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 340
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
