If you having friends over, like a game night, snuggle movie night -with beau or probably a small circle of a house party –Mentioning one of my favorite things to do while am home, this is now one of my favorite finger foods /snacks of coconut chicken nuggets and is the best go to snack of the year. It’s a winner- hands down. You can totally make a whole lot of them, and place them in the fridge till whenever you need a snack. When it comes down to serving it, you are allowed to go bananas -I mean this literary. Most people prefer having it with ketchup or mustard, but am sure y’all can definitely do better than that. Get creative!!

Making” Crispy coconut chicken nuggets”.


Prep time: 30 min  Chill time: 30 min  Cook time: 15 mins

Total time= 1 hr- 15 mins

Serves: 5 pax



  • 2 Boneless chicken breast -Cut in chew-able sizes
  • 1 egg
  • 1 cup of self raising flour
  • 2 cups of “low fat” desiccated shredded coconut
  • 1-1/4 cup of cold water
  • 1 cup of basic bread crumbs
  • 1/2 cup additional flour
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 1 tsp of paprika
  • 1 tsp of garlic powder


  1. Mix all the dry ingredients- flour & seasonings together , then add in the wet ingredients – egg & water.


2. Mix the coconut and bread crumbs together- set aside.


FYI: you might need to add more coconut and bread crumbs once coating continues.


4. Using the above ingredients, dust each chicken piece in the flour, coat it into the batter mixture -shake the excess and finally coat it in the coconut- bread crumbs mix but don’t overdo it, since the coconut will burn in the oil. – set aside. Once all done, set it in the fridge for 30 mins.<<< {COMPULSORY -STAGE}>>>


I had over 3 batches of these. -allow them to chill in the fridge for 30 mins before cooking them – WHY? to set the coating in its right place and once in the hot oil the outside shouldn’t burn immediately before the inside cooks.

5. Heat up a sufuria /skillet with vegetable oil -for deep frying. To know when the oil is hot enough- Place the handle of a cooking wooden stick in, if it starts to bubble, You know the oil is hot enough and ready for frying. {You necessarily don’t need a thermometer for that} –IMPROVISE!!


Also remember: Once you start deep frying, don’t over crowd the sufuria/skillet, if overcrowded, the hot temp will drop and take longer to cook -so 5 to 6 pieces is okay.

6. Align -serviettes of a bowl and set the nuggets there to drain excess oil as they cool off.


7. Once all cooked, feel free to serve them with whatever tickles your fancy. I had left over peas with bacon, so I served it into a small pudding bowl. For the sauce-  I mixed, ketchup + choma sauce and garnished chili flakes.

Final outcome: -Bon appetite!!


Love and Love



Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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Comments ( 5 )

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