Coconut Curry Chicken Nuggets
Crispy, golden, and bursting with bold flavors, these Coconut Curry Chicken Nuggets are a delicious twist on a beloved classic. Tender, bite-sized chicken cubes are seasoned with aromatic curry powder, coated in a crunchy blend of shredded coconut and panko breadcrumbs, and shallow-fried to perfection. The result? A delightful balance of sweet, savory, and subtly spiced flavors in every bite. Perfect as a fun appetizer or an exciting dinner option, these nuggets pair wonderfully with dipping sauces like sweet chili sauce, mango chutney, or garlic aioli for an extra flavor punch. Ready in just 35 minutes, this quick and easy recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces (approximately 1 lb cut into bite-sized cubes) Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 teaspoons Curry powder
- 0.5 cup All-purpose flour
- 2 large (beaten) Eggs
- 1 cup Shredded unsweetened coconut
- 0.5 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper (optional)
- 0.5 cup (or as needed for shallow frying) Cooking oil
Instructions
Cut the chicken breasts into bite-sized cubes and season with salt, black pepper, and 1 teaspoon of curry powder. Set aside to let the flavors absorb for 10 minutes.
Prepare a dredging station: Place all-purpose flour in the first bowl; in the second bowl, beat the eggs; combine shredded coconut, panko breadcrumbs, 1 teaspoon curry powder, garlic powder, and cayenne pepper (if using) in the third bowl.
Dredge each chicken piece in the flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it is fully coated. Finally, roll each piece in the coconut-panko mixture, pressing gently to adhere the coating.
Heat the cooking oil in a large skillet over medium heat. The oil should be about 1/4 inch deep for shallow frying.
Working in batches to avoid overcrowding, fry the chicken nuggets for 2-3 minutes per side, or until golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Transfer the cooked nuggets to a plate lined with paper towels to drain any excess oil.
Serve the Coconut Curry Chicken Nuggets warm with your favorite dipping sauce (suggestions: sweet chili sauce, mango chutney, or garlic aioli).
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 8.4 g | ||
| Protein | 307.5 g | 615% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 188 mg | 14% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
