- 1/4 cup panko bread crumbs
- 1/4 cup Italian-seasoned bread crumbs
- 1/4 cup sweetened flaked coconut
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried thyme, or to taste (optional)
- 1 egg
- 1 teaspoon sriracha sauce
- 2 skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
- Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.
- Whisk egg and sriracha sauce together in a separate bowl.
- Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.
- Bake in the preheated oven until browned and crisp, about 20 minutes.
05/01/2018
recipepes.com
Baked Coconut Cayenne Chicken Nuggets, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
