Crispy Coconut Chicken Nuggets with an Orange Sweet Chili Sauce. Chicken pieces are coated in flour, egg, and a Panko-coconut flake mixture, then fried until golden brown and served with a zesty sauce.
Start by setting up two bowls. In one bowl, add flour. In the second bowl, combine equal parts Panko and Sweetened Coconut Flakes (approximately one cup of each per pound of chicken). Generously season both bowls (flour and Panko/coconut mixture) with Orange Pepper (or Lemon Pepper), Granulated Garlic, Salt, and Pepper. Cut chicken breasts into nugget-sized pieces. Dip each chicken piece first into the seasoned flour, then into whisked egg, and finally press firmly into the seasoned Panko and coconut flake mixture to coat thoroughly. Let the breaded chicken pieces rest for at least 15 minutes before frying. Heat high heat oil to about 325 degrees Fahrenheit. Fry the chicken nuggets until they are golden brown and cooked through. Once fried, transfer them to a cooling rack to rest. For the Orange Sweet Chili Sauce, combine 1/2 cup of sweet chili sauce and 1/4 cup of orange marmalade in a bowl. Mix until well combined. When serving, squeeze some fresh lime juice over the nuggets for an enhanced flavor. Enjoy!
