These crispy coconut chicken nuggets have a golden coconut crust made with gluten-free breadcrumbs, unsweetened shredded coconut, and coconut flour. They're slightly sweet and savory, and they're perfect with homemade sweet chili dipping sauce.
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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 a guest 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.
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 gluten-free panko
- Unsweetened shredded coconut
- 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: Stir the apricot jam, orange marmalade, or Saucy Susan with the lime juice, sriracha, and salt.
Step 2: Pat the chicken breasts dry and cut them into evenly sized 1-inch pieces. Lightly season with some of the measured salt and pepper.
Step 3: Place the coconut flour or rice flour in the first shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine the breadcrumbs, shredded coconut, garlic powder, onion powder, and the remaining salt and pepper.
Step 4: Coat each piece of chicken in flour and shake off the excess. Dip it in the egg, allowing the excess to drip off, then press it firmly into the coconut-breadcrumb mixture.
Step 5: Heat ½ inch of oil in a large skillet over medium heat until it reaches 350°F. Working in batches, arrange the nuggets in a single layer and cook for 2 to 3 minutes per side until golden brown.
Step 6: Transfer the nuggets to a wire rack or paper towel-lined plate. Sprinkle with flaky salt and serve warm with lime wedges and the 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.
They pair perfectly with the homemade sweet chili dipping sauce, but also go well with honey mustard sauce, spicy mayo, ranch, or classic barbecue sauce.
For a light meal, add sliced avocado, fresh mango pico de gallo, or steamed broccoli and carrots.
More Coconut Recipes You'll Love
Coconut Chicken Nuggets 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.
Gluten-Free Coconut Chicken Nuggets
Equipment
- Large skillet
- 3 Shallow bowls
- Tongs
- Wire rack
- Instant-read thermometer
Ingredients
Sweet Chili Dipping Sauce
- ⅓ 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 gluten-free panko breadcrumbs
- ¾ cup unsweetened shredded coconut
- 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.
- Pat the chicken breasts dry and cut them into evenly sized 1-inch pieces. Lightly season with some of the measured salt and pepper.
- Set up three shallow dishes: coconut flour or rice flour in the first, beaten eggs in the second, and the breadcrumbs, coconut, garlic powder, onion powder, and the remaining salt and pepper in the third.
- Dredge each piece of chicken in the coconut flour or rice flour, shaking off the excess. Dip it into the beaten eggs, then press it firmly into the breadcrumb and coconut mixture.
- Heat about ½ inch of vegetable oil in a large skillet over medium heat until it reaches 350°F. Add the chicken nuggets in a single layer, working in batches so you 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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