Ingredients
2
2 servings
- •¼ cup panko bread crumbs
- •¼ cup Italian-seasoned bread crumbs
- •¼ cup sweetened flaked coconut
- •1 pinch cayenne pepper, or to taste
- •1 pinch dried thyme, or to taste (Optional)
- •1 egg
- •1 teaspoon sriracha sauce
- •2 skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
- Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.
- Whisk egg and sriracha sauce together in a separate bowl.
- Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.
- Bake in the preheated oven until browned and crisp, about 20 minutes.
Nutritional Facts
Per 2 servings
- Calories: 286
- Carbohydrate: 25g
- Fat: 14g
- Fiber: 2g
- Protein: 19g
- Sugar: 5g
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