Friday, August 6, 2010

Coconut chicken nuggets

I think these chicken nuggets taste better than "regular" chicken nuggets.  I plan to make a big batch soon so I can stick some in the freezer.

Coconut chicken nuggets

4 skinless chicken breasts
3 eggs
7 ounce bag of unsweetened flaked coconut
4 Tbs. coconut oil

1.  Preheat a pan to medium heat.  Add the coconut oil.
2.  Slice the chicken to the desired size.
3.  Beat the eggs in one bowl.  Place the coconut in another bowl.
4.  Dip the chicken into the egg.
5.  Coat the eggy chicken with coconut.
6.  Fry the chicken nuggets, turning over as needed until the nuggets are golden brown.
7.  Drain on paper towel.

These are equally good warm and cold.  I think they will be making an appearance in the lunch box this year.


Fairion said...

What do you think? Would this work as kind of an oven fried chicken if you left the breasts whole and baked it?

Jennifer said...

I don't see any reason it wouldn't work. If you try it let me know how it turns out!