Crispy Coconut Chicken Nuggets with Creamy Caribbean Salsa

(from castro15’s recipe box)

Categories: Chicken


  • 8 oz. can crushed pineapple, drained
  • 1 medium jicama, peeled and chopped
  • 1 sweet red pepper, chopped
  • 1 mango, peeled and chopped
  • 1 jalapeno, seeded and quartered
  • 2 tbsp minced fresh cilantro
  • 2 tbsp fresh lime juice
  • 1 tbsp minced fresh ginger
  • 1 tsp grated lime zest
  • 1/4 tsp salt
  • 3/4 cup sour cream
  • Chicken Nuggets:
  • 2 lbs. chicken breasts, cut into 1-inch cubes
  • 2 cups buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 4 large egg whites
  • 1/4 cup water
  • 3 cups panko
  • 1 cup unsweetened shredded coconut
  • 2 tbsp sesame seeds
  • 2 tsp paprika
  • Cooking spray


  1. Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving.

  2. In a shallow dish, combine the chicken and buttermilk. Cover and refrigerate 30 minutes.

  3. Preheat oven to 400. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk egg whites and water. In a third dish, stir together the panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere.

  4. Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until meat is no longer pink, 15 to 20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.

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