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Coconut Chicken Nuggets

This recipe for coconut chicken nuggets with pretzels will allow you to enjoy this poultry in a more exotic way, while remaining delicious in the eyes of your children.

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20 min
4
30 min
Freeze for three months.

  • Ingredients

    • 1 lb (450g) boneless, skinless chicken breasts
    • 125 ml (½ cup) flour
    • 2 eggs
    • 500 ml (2 cups) pretzels
    • 125 ml (½ cup) unsweetened coconut, shredded
    • Pepper from the mill to taste
    • 60 ml (¼ cup) olive oil

  • Preparation

    1. Cut the chicken into 2cm x 2cm cubes.
    2. In a bowl, coat the chicken in flour and set aside.
    3. In another bowl, beat the eggs and set aside.
    4. Using a food processor, grind the pretzels into a powder, add the coconut and blend for another minute. Place in a bowl and season with pepper to taste.
    5. Dip each piece of chicken in the eggs and then in the breadcrumbs.
    6. In a skillet over medium-high heat, heat the oil and cook the chicken nuggets for 15 minutes or until cooked through. Turn regularly during cooking.

For the adventurers

Notes and tips

Add 30 ml (2 tbsp) of grated fresh ginger to the coconut.

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