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Daily Archives: October 14, 2016

Coconut Chicken Nuggets

These Coconut Chicken Nuggets with Copycat Chick-Fil-A Sauce are such a huge hit with the kids


It has been so crazy around my house lately. Three of the Four kids have birthdays in the Fall so we have had birthday after birthday. Yesterday was actually my oldest boy’s birthday. We went to Applebee’s because he was requesting the triple chocolate meltdown for dessert. One of my faves.

I am also helping with managing three hockey teams. Three! I don’t know why I do this to myself. Haha. It’s so much work. With my husband coaching I guess it only makes sense. But I’ve still been cooking up a storm, I just don’t always have time to snap pictures. Half the time we are running out the door to a game while we are eating. But now that the teams are almost all set up and organized I’d like to share a bunch more recipes.

I have had a few posts in the works and I wanted to share this one with you all today. This recipe for Coconut Chicken Nuggets is scrumptious. I love them, the kids love them. Everyone’s happy. I didn’t have much time to take pictures of the process but the end result is all that really matters. And the dipping sauce is so good too! We don’t have a Chick-Fil-A where I live so the fact that I can whip up a similar sauce at home is great.

So, if you’re looking for a chicken nugget recipe with a little twist, give this one a whirl.

Have a great day friends!coconut chicken nuggets



Coconut Chicken Nuggets
  1. 1/2 cup flour
  2. 1/2 tsp salt
  3. 1/8 tsp pepper
  4. 1/2 tsp paprika
  5. 3 eggs
  6. 2 cups of sweetened flaked coconut
  7. 4 chicken breasts cut into 1 1/2" cubes
  1. In a medium sized saucepan add vegetable oil until it is about half full. Heat the oil to 360 degrees F (usually med-high heat).
  2. You will need 3 bowls to complete the steps of the chicken coating.
  3. In bowl 1 combine flour, salt, pepper, and paprika. Set Aside
  4. In bowl 2 gently whisk 3 eggs. Set aside also.
  5. In bowl 3 add the coconut.
  6. Now that you have your coating steps set up, using tongs dip a few pieces of chicken into the flour (cover completely)
  7. Transfer chicken into egg bow and cover completely
  8. Then transfer the chicken to the coconut and gently press the coconut into the chicken.
  9. Put the coated chicken pieces on to a plate and repeat the steps until your chicken is all coated and ready to fry.
  10. When frying the chicken make sure your oil is not too hot or you will burn the coconut before the chicken is fully cooked. Work in batches to make sure you don't overcrowd them and scoop and coconut out of the oil that has fallen off the chicken.
  11. Fry for about 5-8 minutes (test one piece to make sure it is cooked all the way through)
  12. Remove from oil and set aside on paper towel to remove excess oil
  13. Serve with Copy Cat Chick-Fil-A sauce (recipe below)
  14. Copy Cat Chick-Fil-A Sauce
  15. Mix together
  16. 1/2 cup mayo
  17. 2 tbsp Honey
  18. 1 tbsp mustard
  19. 2 tbsp bbq sauce
Amanda's Daily Dish