Crispy Coconut Chicken Nuggets with Creamy Caribbean Salsa
My coconut chicken recipe is such a fun change of pace. The salsa’s tropical flavor makes the dish fresh and bright!
—Jane Estrin, Jacksonville, FL
Prep: 45 min. + marinating
Bake: 15 min. • Makes: 8 servings
1 can (8 oz.) crushed pineapple, drained
1 medium jicama, peeled and chopped
1 sweet red pepper, chopped
1 mango, peeled and chopped
1 jalapeno pepper, seeded and quartered
2 Tbsp. minced fresh cilantro
2 Tbsp. fresh lime juice
1 Tbsp. minced fresh gingerroot
1 tsp. grated lime zest
1/4 tsp. salt
3/4 cup reduced-fat sour cream
CHICKEN NUGGETS
2 lbs. boneless skinless chicken breasts, cut into 1-in. cubes
2 cups buttermilk
11/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. pepper
4 large egg whites
1/4 cup water
3 cups panko bread crumbs
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, 5-6 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, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.
1 SERVING 402 cal., 13g fat (7g sat. fat), 65mg chol., 315mg sod., 41g carb.
(15g sugars, 6g fiber), 31g pro.