These crispy coconut chicken nuggets have a golden coconut crust made with gluten-free breadcrumbs, unsweetened coconut flakes, and coconut flour. They're a little sweet, savory, and perfect with homemade sweet chili dipping sauce. Serve them as an appetizer, snack, or easy dinner. They're 100% gluten-free.
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Gluten-Free Chicken Recipe with Key West Flavor
I made these coconut chicken nuggets for a Key West-themed dinner when I had a guest who had just started a gluten-free diet. I wanted something that still felt fun and tropical, but was easy enough for a weeknight dinner.
The gluten-free breadcrumbs add crunch and help the coconut stick to the chicken. Coconut gives the nuggets great flavor, but on its own, it can fall off or brown too quickly. Mixing the two gives you a golden coconut coating with better texture.
Make sure to use unsweetened shredded coconut. Sweetened coconut has added sugar and can brown too quickly before the chicken is cooked through. Unsweetened coconut gives you better control over the flavor and helps the coating stay golden and crisp.
The dipping sauce is made with Saucy Susan and sriracha for a sweet, tangy sauce with a little heat. It goes perfectly with the crispy coconut chicken nuggets.
Saucy Susan is made with a sweet blend of apricots, peaches, and spices, similar to Chinese duck sauce. Kids love it too!
Ingredients
- Boneless skinless chicken breasts
- Gluten-free breadcrumbs or panko breadcrumbs
- Unsweetened coconut flakes
- Eggs
- Coconut flour or rice flour
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- Vegetable oil, for frying
- Flaky sea salt and lime wedges, for serving
Sweet Chili Dipping Sauce
- Apricot jam, orange marmalade, or Saucy Susan
- Lime juice
- Sriracha, or more to taste
- Pinch of salt
See recipe card below for exact amounts.
How To Make Coconut Chicken Nuggets
- Step 1: Make the Sauce Combine the dipping sauce ingredients in a medium bowl. Set aside or refrigerate until ready to use.
- Step 2: Prep the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using the flat side of a meat mallet, pound the chicken to about ½-inch thick. Cut the chicken into 1-inch nugget-size pieces.
- Step 3: Set Up the Breading Station
- Dish 1: Coconut flour or rice flour
- Dish 2: Beat the eggs.
- Dish 3: Mix the gluten-free breadcrumbs, coconut flakes, garlic powder, onion powder, kosher salt, and black pepper.
- Step 4: Dredge and Coat: Dredge each piece of chicken in the coconut flour mixture, shaking off the excess. Dip it into the beaten eggs, then coat it thoroughly in the breadcrumb and coconut mixture.
- Step 5: Fry Until Golden: Heat about ½ inch of vegetable oil in a large skillet over medium heat. When the oil is hot, add the chicken nuggets in a single layer. Do not crowd the pan.
- Step 6: Drain and Serve: Cook for 2 to 3 minutes per side, turning once, until golden brown and cooked through. The internal temperature should reach 165°F.
- Transfer the cooked nuggets to a paper towel-lined plate or a wire rack. Repeat with the remaining chicken. Sprinkle with flaky sea salt before serving.
- Serve warm with the sweet chili dipping sauce.
Air Fryer Note: Want to air fry these from the start instead of pan-frying? Place the breaded, raw nuggets in a single layer, spray generously with cooking oil, and air fry at 400°F for 8 to 10 minutes, flipping halfway through.
Storage & Reheating
Store leftover coconut chicken nuggets in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in the air fryer or oven until hot. Avoid the microwave if you can, since it softens the crispy coating.
To freeze, place the cooked nuggets on a baking sheet and freeze until firm. Transfer them to a freezer bag and store for up to 2 months. Reheat directly from frozen in the oven or air fryer until hot and crisp.
Side Dishes & Serving Ideas
Serve coconut chicken nuggets with simple sides like sweet coleslaw, jasmine rice, coconut rice, French fries, roasted baby gold potatoes, or a mixed garden salad.
While they pair perfectly with the homemade sweet chili dipping sauce, they also go with honey mustard, spicy mayo, ranch, or a classic barbecue sauce.
For a lighter plate, add sliced avocado, fresh mango pico de gallo, or steamed broccoli and carrots.
FAQ
Yes. Use gluten-free breadcrumbs or gluten-free panko with unsweetened shredded coconut. Always check the labels on the breadcrumbs, coconut, and dipping sauce ingredients to make sure they are gluten-free.
Use unsweetened shredded coconut. Sweetened coconut has added sugar and can brown too quickly before the chicken is fully cooked. Unsweetened coconut gives the nuggets better flavor and a crisp golden coating.
They are best served hot, right after cooking. You can cut the chicken and set up the breading station ahead of time, but I would bread and cook them close to serving so the coating stays crisp.
Homemade sweet chili dipping sauce is perfect with coconut chicken nuggets. You can make it with Saucy Susan and sriracha for a sweet, tangy sauce with a little heat.
Yes. Place the breaded chicken nuggets on a parchment-lined baking sheet, spray or drizzle them lightly with oil, and bake until golden and cooked through. They will not be quite as crisp as pan-fried nuggets, but they still taste great.
Chicken nuggets are done when the chicken reaches 165°F in the center. The outside should be golden brown and the inside should be white and juicy, with no pink.
Serve them with coconut rice, mango salsa, coleslaw, corn salad, or a simple green salad. They also work well as an appetizer with homemade sweet chili dipping sauce.
More Coconut Recipes You'll Love
If you can't get enough of that tropical, sweet, and savory coconut flavor, try these favorite island recipes next:
- Key West Coconut Crusted Snapper: Bring the restaurant experience home with fresh, wild-caught snapper coated in a golden, crispy coconut crust.
- Coconut Rice with Toasted Coconut: The perfect side dish for these nuggets! Made with a 50/50 split of coconut milk and water for a subtle, aromatic flavor that goes perfectly with anything tropical.
- Baked Coconut Shrimp with Mango Sauce: Skip the heavy oil fryer with these crispy, oven-baked pink shrimp. They feature a light coconut crust and are paired with a vibrant, fresh mango dipping sauce.
Gluten Free Coconut Chicken Nuggets
Ingredients
Sweet Chili Dipping Sauce
- ¼ cup apricot jam orange marmalade, or Saucy Susan
- 1 tablespoon lime juice
- 1 teaspoon sriracha or more to taste
- pinch of salt
Coconut Chicken
- 1 pound boneless skinless chicken breasts
- ½ cup gluten-free breadcrumbs or panko breadcrumbs
- ¾ cup unsweetened coconut flakes
- 2 large eggs
- ¼ cup coconut flour or rice flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- vegetable oil for frying
- flaky sea salt and lime wedges for serving
Instructions
- Combine the dipping sauce ingredients in a medium bowl. Set aside or refrigerate until ready to use.
- Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using the flat side of a meat mallet, pound the chicken gently to about ½-inch thick. Cut the chicken into 1-inch nugget-size pieces.
- Set up three shallow bowls. One with coconut flour, another with beaten eggs, and a third with the breadcrumbs, coconut flakes, garlic powder, onion powder, salt, and black pepper.
- Dredge each piece of chicken in the coconut flour mixture, shaking off the excess. Dip it into the beaten eggs, then coat it thoroughly in the breadcrumb and coconut mixture.
- Heat about ½ inch of vegetable oil in a large skillet over medium heat. When the oil is hot, add the chicken nuggets in a single layer. Do not crowd the pan.
- Cook for 2 to 3 minutes per side, turning once, until golden brown and cooked through. The internal temperature should reach 165°F.
- Transfer the cooked nuggets to a paper towel-lined plate or a wire rack. Repeat with the remaining chicken.
- Sprinkle with flaky sea salt before serving. Serve warm with the sweet chili dipping sauce.
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