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| Baked Coconut Cayenne Chicken Nuggets |
"Inspired with the aid of my boyfriend as he loves coconut and is lactose intolerant. Delicious, smooth to make, and a a laugh twist on a not unusual dish."
Ingredients :
- 1/4 cup panko bread crumbs
- 1/four cup Italian-pro bread crumbs
- 1/four cup sweetened flaked coconut
- 1 pinch cayenne pepper, or to flavor
- 1 pinch dried thyme, or to flavor (non-compulsory)
- 1 egg
- 1 teaspoon sriracha sauce
- 2 skinless, boneless chicken thighs, reduce into 1 half of-inch pieces
Instructions :
| Prep : 15M | Cook : 2M | Ready in : 35M |
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- Preheat oven to 400 ranges F (200 ranges C). Place a cord rack on a rimmed baking sheet.
- Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a meals processor. Pulse till coconut resembles length of bread crumbs. Transfer to a flat bowl or dish.
- Whisk egg and sriracha sauce collectively in a separate bowl.
- Dip fowl portions in crumb mixture. Coat all aspects with egg combination. Roll again in crumb combination and region at the organized rack. Repeat for all fowl portions.
- Bake inside the preheated oven until browned and crisp, approximately 20 mins.
Notes :
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