Chicken nuggets with coconut sesame coating
15 minutes
Preparation time
15 minutes
Cooking time


100 g breadcrumbs

50 g white sesame seeds

50 g desiccated coconut

2 tsp salt flakes

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

100 g plain flour

3 eggs

1 tbsp vegetable oil

2 tbsp milk

2 Chicken breast fillets, cut in finger-thick strips

2 tbsp sweet chilli sauce

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  1. For the coating, mix together the breadcrumbs, sesame seeds, desiccated coconut, salt, paprika, onion powder and garlic powder in a bowl.
  2. Place the flour in another bowl. Whisk the eggs, oil and milk together in a third bowl.
  3. Coat the chicken strips with the breadcrumbs. To do this, first turn the chicken strips in the flour, then in the egg/oil mixture. Then coat them with the breadcrumb/spice mixture.
  4. Place the coated nuggets directly on the perforated baking tray. Place into the oven on shelf level 2 on Fan Plus at 210°C with Crisp function activated and cook using for 15 minutes or until crisp. Turn after 10 minutes.
  5. Serve the cooked chicken nuggets with the sweet chilli sauce.

Additional appliance method

Oven with AirFry.

  • Miele’s new AirFry function (available in selected ovens) combined with the perforated baking and AirFry tray creates crispier results compared to using the regular Fan Plus setting.
  • The chicken can be cooked using the same method as above but using the AirFry function. Cooking times may be reduced.


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  • Free Discovery Product Demonstrations

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    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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