When I first posted a photo of this recipe on Facebook, I called it “Coconut Crush Chicken Nuggets,” because “Coconut Flour Chicken Nuggets” just didn’t have the same excitement about it. And, I’m all about the marketing, you know? But, I realize now that Coconut Crush doesn’t really make sense. And it doesn’t mean anything. And it’s a little cheesy. So I guess for all intents and purposes, I’ll just stick with Coconut Chicken Nuggets on this one.
My love for chicken nuggets first developed as a young child in daycare, where I frequently enjoyed lunches of chicken nugget dipped in honey. This resulted in my refusal to consume ANYTHING that didn’t contain some type of deep fried or baked chicken for about 10 years. You name it, I loved it – chicken nuggets, chicken tenders, chicken fingers, chicken fries. And eventually, I had to expand my palate, mostly because I went to spend some time in Spain and their culinary excellence typically doesn’t include chicken nuggets. So, I explored and I learned to love more mature dishes but that didn’t change the fact that deep down, I still loved chicken nuggets.
The moral of this story is that I will continue to remake chicken recipe after chicken recipe, because I can and because I want to. And, because I love me some chicken nuggets. So here is the latest and greatest.
Coconut Chicken Nuggets with Honey Mustard Dipping Sauce
What You Need
1lb-2lb boneless chicken breast (about 5 chicken breast)
1/3 cup coconut flour
1/2 cup shredded unsweetened coconut
1/4 cup grated parmesean cheese
2 tsp sea salt
2 tsp pepper
1 tbs garlic powder
1 tbs paprika
1 tbs onion powder
2 eggs, whisked
For the Dipping Sauce
3 tbs pure honey
2 tbs yellow mustard
1 tbs Dijon mustard
What To Do
Preheat oven to 350 and line a baking sheet in parchment paper.
You’ll need two medium mixing bowls. In one bowl, whisk 2 eggs. In a separate bowl, mix flour, coconut, parmesean and spices.
Cut your chicken breasts in to small bite size chunks.
Toss all the chicken nuggets into the egg and using a spatula, stir well to cover each nugget with egg on all 4 sides.
Then, transfer the chicken into the bowl with the flour mixture. Using a spatula, stir well to cover each nugget with flour.
Spread the chicken out on the parchment lined baking sheet and bake for 20 minutes.
Remove from the oven and enjoy with a delicious honey mustard dipping sauce.
In a small bowl, mix the honey, mustard and Dijon. If you like a sweeter sauce, taste and possibly add more honey. If you like your sauce a little bit tangy, add more mustard. If you want to get really crazy, dip in honey mustard AND barbeque sauce.
Enjoy! And, don’t forget to tag #ahealthybalanceblog and let me know what you think if you try them! 🙂
