Coconut Chicken Nuggets

Titus only eats finger food - he's refused everything that seems like baby food, and only allows to be spoon-fed if the spoon holds something like yogurt. Or ice cream. (Or crème brûlée.) He likes these though - little piece of chicken covered in breadcrumbs and coconut. And I agree with him, they're delicious! Serve them with a fruity dipping sauce, or as part of a multi-course meal. 

2 small chicken breasts (or four boneless thighs)

200 ml all-purpose flour

salt, pepper

1 egg

200 ml breadcrumbs (I prefer Panko, Japanese breadcrumbs that are super crispy)

200 ml coconut flakes (unsweetened)

oil for frying

Cut the chicken into bite-sized pieces. Mix flour with salt and pepper in a ziploc bag, and add the chicken. Shake well to make sure that the chicken is covered in season flour on all sides. 

Beat the egg in a shallow bowl. Mix bread crumbs and coconut in another bowl. Dip the floured chicken pieces in the egg, and then dredge them in the breadcrumb mixture. Place the finished pieces in a plate, while you finish the others. (At this point you can also freeze the nuggets, and fry them directly from frozen.)

Heat about 1 cm of frying oil in a deep pan or pot. Place the oven at 175°C. Fry the chicken on both sides until golden. My oil was really hot so this went quickly - too fast for the chicken to cook through, so I let it bake in the oven until completely done. (About 6-8 minutes.) If your oil is less hot, your chicken will cook through by the time the surface is golden, but make sure the nuggets don't burn.