Chicken nuggets. Probably on the list of every kid’s ‘Top 5 Favorite Foods’. I’ve never really understood why. I’m more of a pizza & ice cream kid…I mean woman. But anyway..I’m no expert, but I imagine kids would never notice the switch-a-roo. If you’re rushed for time, I’d suggest flattening out the nugget, so it’s more of a patty–it’ll cook faster. We made a really quick Curry Honey Mustard to go along with.
- 1 lb. ground chicken
- 1 egg yolk
- 1 t onion powder
- 1/4 t garlic powder
- 1/4 c + 1/2 c almond flour
- 1/2 c dessicated coconut*
- 1/2 c coconut oil
- Curry Honey Mustard dipping sauce
In a bowl combine 1/4 c almond flour, 1/2 c dessicated coconut and some S&P. Mix it around with your hands. In a separate bowl, combine the ground chicken, 1/2 c almond flour, onion & garlic powders, egg yolk and some S&P. Mix it with your hands until everything has been incorporated.
In a saute pan, melt the coconut oil on medium heat.
Take about 2 tablespoons worth of the chicken mixture and roll into the shape of a ball. Drop it into the almond/coconut mixture and roll the chicken ball around with the fingers. Make sure it’s completely coated. Repeat with the rest of the chicken. Place in the saute pan and cook on each side until nice and brown. I did 3 batches for 1 pound of chicken.
*Dessicated coconut is dried, finely shredded, unsweetened meat of the coconut. It’s the perfect size to replicate a bread crumb. If you can’t find it at your natural foods grocery store, you can always order it from Amazon.