Easy coconut chicken nuggets with a tangy dipping sauce.
Today is a stay home and play kinda day. Which means I aim to not leave the house so the kids can relax and play with their toys. It is barely 10am and the toy room looks like two small cyclones have gone through it……… Think I will be hiding out in my office and ignoring that mess for the rest of today……..
makes aprox 24 nuggets;
4 chicken breasts
⅔ cup plain flour
1 cup breadcrumbs (I used Panko)
½ cup desiccated coconut
honey mustard sauce
½ cup mayonaise
½ tsp mustard powder
½ tsp turmeric
½ tsp lemon juice
2 tbsp honey
rice bran oil for shallow frying
Cut the chicken breasts into nugget sized pieces.
Using 3 shallow bowls, combine flour and salt in one. Lightly whisk the egg with a tbsp of water in another. In the last, combine the breadcrumbs and coconut. Coat each piece of chicken in the flour, then egg then breadcrumbs, shaking off any excess.
Heat the oil over med-high heat in a large fry pan, then carefully fry the nuggets in batches so as to not overcrowd the pan. Cook for 2-3 minutes on each side, or until golden and cooked well through. Remove from the oil and drain on paper towel.
Whisk together all the sauce ingredients and serve as a dipping sauce for the nuggets.