Simple and delicious crispy coconut chicken nuggets made without grains, dairy or gluten. Great for kids and adults.
Ingredients
2 large / 400g organic chicken breasts (or pre-minced chicken, most butchers can do this for you)
1 egg yolk
2 cloves garlic
½ tsp paprika
½ tsp salt
¼ tsp ground pepper
½ cup almond flour
½ cup dessicated coconut
½ cup coconut oil
Instructions
Preheat oven to 180°c
If you don't have pre-minced chicken ( If you do, then go straight to the next point): In to a blender place your chicken breasts and garlic, blend on high-speed for about 10-15 seconds until paste like texture
In to a separate bowl combine 1tbsp almond flour, paprika, salt, pepper and egg yolk. Add in the chicken mixture and mix until fully combined
On to a separate surface / or baking sheet place the dessicated coconut and remainder of the almond flour and mix together roughly
In to a pan over high heat, melt coconut oil
Take 2 tsp of chicken mix and roll it in to a ball, then coat with the coconut and almond mix
Cook each side for 3 - 4 minutes until golden brown
Once all balls have been cooked on both sides transfer on to a baking sheet and place in the oven for 4 - 5 minutes max - until cooked through (cut one of the larger ones in half to make sure)
Serve with large side salad and home-made mango salsa dip and a wedge of lemon