Coconut Lime Chicken Nuggets with bite sized chicken breasts marinated in coconut milk and limes, then they are double coated to make these the crispiest most flavorful chicken nuggets you have ever tasted.
This recipe is super easy and these chicken bites are sooo addictive you are going to want to make 2! You put the lime in the coconut and drink it all up! Well… maybe eat it all up.
I really love the tropical hint that coconut milk adds to a recipe and I have been wanting to make Coconut Lime Chicken Nuggets for a while now and there is no time like the present.
How to Make Coconut Lime Chicken Nuggets
It all starts with a coconut milk and lime marinade. The two create a virtual tropical bath for the chicken bites.
The marinade is so fragrant you may be tempted to drink it. But, save it for the chicken, you will thank me later.
The bathed chicken bites then take a quick dip into some breadcrumbs, then a bath in an egg wash and finish off their tropical spa treatment in a sea of crushed corn flakes and coconut flakes.
These fabulous tender chicken bites bake up with a super crispy coconut coating and a moist and flavorful chicken center.
The warm coconut and the bright lime come together to create a chicken nugget unlike anything you can buy at the store.
These bites are the perfect toddler food, appetizer or dinner.
Munchkin called them “coconut candy nuggets”. They are that good.
- Line baking sheets with foil before spraying with non-stick spray to speed up cleaning.
What you will need:
With love from our simple kitchen to yours.
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Coconut Lime Chicken Nuggets
- 1/2 cup fresh lime juice, approximately 3 limes
- zest of 3 limes, reserve a pinch for garnish
- 3 cloves garlic, minced
- 1 cup Silk Original Coconut milk + 1 tablespoon, divided
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon fresh ground black pepper
- 2 pounds boneless skinless chicken breasts, washed and trimmed
- 4 cups corn flakes cereal
- 2 cups sweetened flaked coconut
- 2 large eggs
- 1 cup unseasoned bread crumbs
- olive oil spray, aerosol or non-aerosol
- Combine lime juice and zest, garlic, coconut milk, 1 teaspoon salt and pepper in a measuring cup. Beat with a fork to combine. Set aside.
- Lay chicken breasts on a cutting board, using a fork, prick the chicken several times to help tenderize the meat. Cut chicken into bite size pieces. Place chicken in a 1 gallon resealable zip top bag. Place in the refrigerator to marinate (30 minutes, up to over night).
- Preheat oven to 425°F. Prepare 2 baking sheets with olive oil spray. Set aside.
- Prepare coatings. In a 1 gallon zip top bag add corn flakes. Seal and press on bag to crush cereal. Once crushed up to small pieces add coconut and 1 teaspoon salt. Toss to combine. Set aside.
- In a medium dish beat 2 eggs and a tablespoon coconut milk until well combined. Set aside.
- In a 1 gallon zip top bag add bread crumbs. Set aside.
- Remove chicken from refrigerator and drain marinade.
- Line up your prep station on a clean counter: marinated chicken, bread crumb bag, egg wash, coconut mixture and baking sheet. (Or reverse it if you prefer your baking sheet on the far left side).
- A few pieces at a time toss chicken into bread crumbs, toss to lightly coat. Transfer chicken pieces into egg wash. Toss chicken to coat and place into coconut mixture. Toss to coat well and press coconut mixture onto chicken if necessary. Place chicken onto prepared baking sheet. Once the baking sheet is full, spray lightly with olive oil spray and set aside while you prepare the second sheet.
- Prepare the second sheet the same as the first. Place baking sheets into oven and bake for 12-15 minutes. Flip chicken bites after 10 minutes. Cook until coating is golden brown and chicken is cooked through.
- Garnish with reserved lime zest, serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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