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.
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.
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: 536.4kcalCarbohydrates: 41.6gProtein: 40.8gTotal Fat: 23.7gSaturated Fat: 16.5gCholesterol: 205.9mgSodium: 875.1mgPotassium: 777.2mgFiber: 8.2gSugar: 14.3g
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