These chicken nuggets have been in a hit in our house! I double the recipe to have quick leftovers that are great either warmed up or served cold. Perfect for school lunches!
I found this recipe on stiritup.me. I modified the original recipe and cut back on the amount of the spices.
- 1.5lb organic chicken breast (or breast tenders), cut up in bite size pieces
- 1/4 cup coconut milk
- 2 tbsp lemon juice (about the juice from one lemon)
- 1 cup gluten free bread crumbs (or tastes great using almond meal)
- 1 tsp paprika
- 1 tsp himalayan salt
- 1 tsp garlic powder
- 2-4 tbsp avocado or coconut oil
Preheat oven to 400 degrees. Cut chicken into bite size pieces and place in a bowl. Add coconut milk and lemon to the bowl and let sit 10 minutes.While that is sitting, get a gallon sized freezer bag and add the dry ingredients and shake to mix well.
After 10 minutes, place a colander in the sink and pour chicken into it to let the milk and lemon juice drain out. Add the chicken to the bag of dry ingredients and shake well.
Cover a baking sheet with parchment paper and place chicken on top. Bake 10 minutes.
Get out a large pan, I used my 6 quart pot so the “frying” wouldn’t splatter and make a huge mess.
Heat the pan, or pot, on high and add 2 tbsp coconut oil or avocado oil.
Place the chicken in the pan/pot and let cook for about 2-3 minutes on each side until it’s a nice golden brown.
Take out the chicken, use a paper towel to wipe out the pan/pot and repeat until it’s all cooked.