Coconut Chicken Bites
Crispy oven-baked chicken bites coated in sweet shredded coconut, perfect for dipping in apricot or plum sauce.
Contains common allergens
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Instructions
- 1
Preheat the oven to 400°F (205°C) and lightly grease a rimmed baking sheet or line it with parchment paper.
- 2
In a shallow bowl, stir together the flour, shredded coconut, salt, black pepper, and garlic powder until evenly combined.
- 3
Dip each piece of chicken first into the beaten egg, letting the excess drip off, then dredge thoroughly in the flour-coconut mixture to coat. Arrange the coated bites in a single layer on the prepared baking sheet.
- 4
Drizzle the melted butter evenly over the chicken bites to help them crisp and brown.
- 5
Bake for about 25 minutes, turning once halfway through, until the coconut coating is golden and the chicken is cooked through (internal temperature of 165°F / 74°C).
- 6
Serve warm with an apricot or plum dipping sauce.
Plan it in Listahan
Add Coconut Chicken Bites to your week, check it against your household's allergens, and build the shopping list automatically.