Chicken Nuggets

Chicken Nuggets:

Prep time: 30 minutes 

Cook time: 30 minutes (2 ½ mins per nugget)

Nuggets:

Ingredients:

  • 500 g of boneless chicken thighs, cut into nugget-sized pieces
  • Approx 1 ½ - 2 cups of Grain Free Crumbing Mix
  • 1 cup tapioca flour (pre-coating)
  • 500 mL of coconut oil for frying
  • 2-3 eggs, whisked or alternatively ½ can of additive-free coconut milk (egg-free version)
  • Fine sea salt to taste

“BBQ” dipping sauce:

  • ½ cup coconut aminos
  • ½ cup honey
  • 1 tsp tapioca flour
  • 3 tbsp of filtered water

Method:

Nuggets:

  1. Arrange two plates on a bench. To one plate, add tapioca flour (1 cup at a time to minimise wastage) and to another, add Grain Free Crumbing Mix (1 cup at a time to minimise wastage).
  2. In a bowl, add whisked eggs or coconut milk (egg-free option).
  3. Begin by first coating chicken pieces in tapioca flour (pre-coating) and then proceed to dip chicken pieces, one at a time, in egg wash, followed by Grain Free Crumbing Mix until evenly coated and set aside.
  4. Repeat with remaining chicken.
  5. Add coconut oil to a small saucepan and turn heat to high.
  6. Allow the oil to become hot before frying.
  7. Add a small amount of crumbing to the oil after a few minutes of heating up, to determine if oil is hot enough for frying. If bubbling occurs, then proceed to add crumbed chicken pieces (two or three at a time).
  8. Fry chicken nuggets for 2 ½ minutes each.
  9. Remove nuggets from the oil and allow to rest on paper towel or inside a sieve placed over a bowl.
  10. Sprinkle chicken nuggets with salt immediately after frying.
  11. Repeat with remaining chicken.

Dipping Sauce:

  1. Add equal parts of coconut aminos and honey to a small saucepan and bring to a boil.
  2. Once sauce begins to bubble, turn down heat to a simmer and monitor closely as sauce begins to reduce and thicken.
  3. Mix tapioca flour in water to form a watery paste.
  4. Add this mixture to saucepan, stirring until dissolved and sauce begins to thicken further.
  5. Remove sauce from the heat and allow to cool.
  6. Add sauce to a container or dipping bowl and serve alongside chicken nuggets.