Gluten Free Coconut Chicken Nuggets
These gluten-free coconut chicken nuggets are crispy, golden, and easy to make at home. Tender pieces of chicken are coated in coconut and gluten-free crumbs, then cooked until crunchy and served with homemade sweet chili dipping sauce.
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.
Notes
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.
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.
Nutrition
Calories: 1521.9kcalCarbohydrates: 110.6gProtein: 121.8gTotal Fat: 67.2gSaturated Fat: 46.1gCholesterol: 617.7mgSodium: 3196.6mgPotassium: 2284mgFiber: 23.5gSugar: 33.8g
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