Deep Fried Buttermilk Coconut Chicken Nuggets
Crispy, golden, and packed with mouthwatering flavor, these Deep Fried Buttermilk Coconut Chicken Nuggets take your favorite comfort food to the next level. Marinated in a tangy buttermilk mixture infused with garlic, onion, and paprika, the chicken becomes irresistibly tender and flavorful. Each nugget is coated in a delightful blend of shredded coconut and panko breadcrumbs, delivering a unique crunch with a hint of tropical sweetness in every bite. Perfectly fried to golden perfection, these nuggets are ideal as an appetizer, game-day snack, or indulgent dinner. Serve them hot with your favorite dipping sauces like sweet chili, ranch, or honey mustard, for a dish that will disappear fast! With simple prep steps and just 15 minutes of frying time, these nuggets are sure to become a household favorite. Keywords: crispy chicken nuggets, buttermilk marinated chicken, coconut chicken recipe, deep-fried snacks, crowd-pleasing appetizers.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 1 cup Shredded coconut (unsweetened or sweetened, based on preference)
- 1 cup Panko breadcrumbs
- 2 large Eggs
- 3 cups Vegetable oil
Instructions
Cut the chicken breasts into bite-sized cubes, roughly 1-1.5 inches each.
In a bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor and tenderness.
Set up three shallow bowls for dredging: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
Remove the marinated chicken from the fridge. Take one piece at a time, dredge it in the flour (shake off excess), dip it into the egg mixture, and then coat it generously with the coconut-panko mixture. Repeat for all chicken pieces.
In a deep, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Test the readiness of the oil by dropping a small piece of bread or batter in—it should sizzle immediately and turn golden in about 30 seconds.
Fry the chicken nuggets in batches to avoid overcrowding the pot. Cook each batch for 3-4 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Using a slotted spoon, transfer the nuggets to a paper towel-lined plate to drain excess oil.
Serve the nuggets hot with your favorite dipping sauces, such as sweet chili sauce, ranch, or honey mustard.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.7 g | 237% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.8 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 546 mg | 12% | |
*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.
