Recipe Background
Are you looking for your own private dinner island? A place to be whisked away for just a brief moment of peace, tranquility, and some chicken? Well, Tropical Chicken Nuggets are the ticket to your quick and tasty trip to the tropics. The juicy nuggets suited in perfection are plunged into an ocean of spicy but sweet salsa to create pure bliss! This tropical dinner planner has all the "deets" on how to make your trip to paradise come to life. Pack up all of the great tastes that Tropical Chicken Nuggets have to offer. It's a tasty trip that you will want to embark on again and again. Arrivederci!
Are you looking for your own private dinner island? A place to be whisked away for just a brief moment of peace, tranquility, and some chicken? Well, Tropical Chicken Nuggets are the ticket to your quick and tasty trip to the tropics. The juicy nuggets suited in perfection are plunged into an ocean of spicy but sweet salsa to create pure bliss! This tropical dinner planner has all the "deets" on how to make your trip to paradise come to life. Pack up all of the great tastes that Tropical Chicken Nuggets have to offer. It's a tasty trip that you will want to embark on again and again. Arrivederci!
Ingredients
For the salsa:
- 1 (8-ounce) can crushed pineapple drained
- 1 medium jicama peeled and chopped
- 1 medium sweet red pepper chopped
- 1 medium mango peeled and chopped
- 1 jalapeño pepper seeded and quartered
- 2 tablespoons fresh cilantro minced
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh gingerroot minced
- 1 teaspoon lime zest grated
- 1/4 teaspoon salt
- 3/4 cup reduced-fat sour cream
For the chicken nuggets:
- 2 pounds chicken breasts boneless and skinless, cut into 1-inch cubes
- 2 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large egg whites
- 1/4 cup water
- 3 cups panko breadcrumbs
- 1 cup unsweetened coconut shredded
- 2 tablespoons sesame seeds
- 2 teaspoons paprika
- nonstick cooking spray
Directions
- In a food processor, add the pineapple, the jicama, the sweet red pepper, the mango, the jalapeño pepper, the cilantro, the lime juice, the gingerroot, the lime zest, and 1/4 teaspoon of the salt and pulse until it is finely chopped but not puréed, about 5-6 times.
- Transfer the pineapple mixture to a medium bowl and fold in the sour cream.
- Tightly cover the salsa mixture and transfer it to the refrigerator until ready to serve.
- In a shallow baking dish, add the chicken cubes and the buttermilk and toss to coat.
- Tightly cover the chicken cube mixture and marinate in the refrigerator, about 30 minutes.
- Preheat the oven to 400 degrees F.
- Lightly grease an 18x26-inch baking sheet.
- In a shallow dish, add the flour, the remaining salt, and the black pepper and whisk to combine.
- In a second shallow dish, add the egg whites and the water and whisk to combine.
- In a third shallow dish, add the panko breadcrumbs, the coconut, the sesame seeds, and the paprika and stir to combine.
- Transfer the marinated chicken cubes from the refrigerator and drain.
- Add the chicken cubes a few pieces at a time to the flour mixture to coat and then shake off the excess.
- Dredge the chicken cubes into the egg mixture, a few pieces at a time, then transfer them to the panko mixture and lightly pat them to help the coating adhere.
- Transfer the breaded chicken cubes to the prepared baking sheet and lightly spray them with the cooking spray.
- Bake the chicken nuggets for about 15-20 minutes, turning them halfway through, until they reach an internal temperature of 165 degrees F.
- Serve the chicken nuggets with the salsa.
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