Chicken Nuggets

A healthy version of the kid-classic that will have adults going back for seconds. When dipped in fermented condiments like barbeque and honey mustard, these lil’ dippers are almost too goodly healthy to be true! All of the “kid-classic” recipes target and soothe our inner child—our sense of playfulness and grounded innocence. As we eat them, we are transported back to our childhoods and giving ourselves what most of us lacked as children—truly building and nourishing foods.

  • 2 lbs ground chicken or turkey
  • 1 egg
  • 2 Tbsp Oregano
  • 2 Tbsp Paprika
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1/2 cup coconut flour​
  • 2 tbsp coconut oil

Preheat oven to 375 degrees.

Prepare flour dipping station by placing the 1/2 cup coconut flour on a dinner plate.

Place all ingredients, except for the coconut flour and coconut oil, into a medium sized bowl and mix thoroughly until poultry, egg and spices are uniformly mixed.

Pull off balls of chicken/turkey and roll them and flatten them in the coconut flour in desired size about 1/2 inch thick.

The nuggets can be pan fried in coconut oil on the stove, or place coconut oil on a baking sheet in the oven until liquid and hot. Remove baking sheet with hot oil from oven and place nuggets on hot pan. Return to oven and bake 30-35 minutes at 375 degrees, flipping all nuggets halfway through.

Serve with fermented barbecue sauce, honey mustard, or Asian-peanut dressings.

 

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