Now this recipe was inspired by one of my absolute favourite food bloggers/recipe creators, The Half Baked Harvest. I absolutely love every single recipe she puts out, her photography style is so distinctive and flavour combines are divine. I’m sure allllll of y’all have heard of her anyway but if not 100% check her out, she’s pretty inspiring.
Anyway, I did alter her coconut popcorn chicken recipe slightly, just to suit my tastes a little more, make it a little simpler and also to suit what I already had in my pantry. Lots of you over on my Instagram were asking how I had made this recipe, so I thought I’d still share my adjusted version of the recipe over here, but it’s 100% HBH inspired so I cannot take all the credit!
So, This Coconut Popcorn Chicken is SO GOOD. It’s oven fried which is always a bonus for me, not just because it’s healthier but also the dangers and mess that can come from deep fat frying are NOT for an OCD control freak like myself.
I’m not going to lie they’re basically glorified chicken nuggets, but there’s nothing wrong with that because I looooooove me a chicken nugget. They have a sweet, crunchy coconut coasting but I’ve combined it with a slight smokey spice, and they’re just delicious.
They’re also soooo easy to make really anybody can do it. They’re great straight out the oven dipped into whatever sauces you like or I like to eat them over the next day or two after making them with a big salad or something. They’re such a winner. For sure make these!!!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 500g chicken (breast or thighs) cut into small chunks (I use scissors to do this, I find it the easiest way)
- 100g desiccated coconut
- 1 ½ tbsp plain flour
- 1tsp smoked paprika
- 1tsp dried thyme
- Pinch of salt and pepper
- 2 eggs, beaten
- 1tbsp milk
METHOD
- Start by pre-heating your oven to 220C fan & line 2 baking trays with parchment – you will most likely need both trays, it’s important to space out the chicken on the trays while baking. If you over crowd the tray, they won’t get crispy!
- In one bowl mix together the coconut, flour, smoked paprika, thyme and salt & pepper. The in another bowl add the milk into the beaten eggs.
- Simply take a chunk of chicken, dip into the egg milk then let it drip off (you want it lightly coated in the egg, not wet) then roll through the coconut mix, gently pressing to get it to adhere, and place on the baking sheet. Repeat this with all the chicken chunks.
- Drizzle lightly with olive oil. Bake in the oven for about 30 minutes, but flip halfway through after about 15 minutes. Then enjoy!
Claudia's Home Kitchen 