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Crispy Macadamia Chicken Nuggets

Crispy Macadamia and Coconut Chicken Nuggets
Course Appetizer, Main Course
Cuisine American, Mediterranean
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 people
Author Megan

Equipment

  • sheet pans

Ingredients

Marinade

  • 1/4 Cup Soy Sauce
  • 1/3 Cup Water
  • 1 Tablespoon Honey
  • 2 Tablespoons Apple Cider Vinegar
  • 1 clove Garlic minced
  • 1 teaspoon Ginger grated
  • 2 pounds boneless skinless Chicken Breasts

Macadamia Breading

  • 1/3 Cup Macadamia Nuts
  • 1 Cup Panko Bread Crumbs
  • 1 1/2 Cup Coconut shredded, unsweetened
  • 3 large Eggs
  • 1/3 Cup Flour

Instructions

Marinade

  • With kitchen shears, cut thawed chicken breasts into nugget-size pieces and place in a 9 x 13 pan.
  • Combine marinade ingredients into a mason jar with a tight-fitting lid, and shake well. Pour marinade over chicken pieces and cover with foil. Refrigerate at least 4 hours or over night.

Macadamia Breading

  • Pre-heat oven to 400 degrees. You will need two cookie sheet pans and three shallow bowls for the chicken nugget assembly.
  • In the first bowl, gently whisk the eggs. In the second bowl, add the flour.
  • In the third bowl, combine crushed macadamia nuts, Panko, and shredded coconut. To crush the nuts, you may either pulse them a few times in a food processor, or use the flat side of a knife on a cutting board.
  • Drain and discard marinade from chicken pieces. Using a fork, dip chicken pieces into eggwash. Dust with flour and then heavily coat with macademia crumb mixture.
  • Place assembled chicken pieces on a greased cookie sheet without letting them overlap. Bake at 400 degrees, uncovered for 10 minutes. Use a metal spatula to turn each nugget over and bake for another 8 minutes or until the internal temperature reaches 165 degrees.

Notes

Serve with my Mango Berry Salad with Poppyseed Dressing to make this a complete meal.