No Guilt Chicken Nuggets
Active time: 35min Total time: 35min Servings: 4 Recipe from: Real Plans
Why?
High in protein - great for muscle growth
Oils support brain and hormone health
Gluten free, dairy free and Auto-immune friendly
Anti-inflammatory
Full of flavour without the sugar
Ingredients:
150 g tapioca flour (or gluten free flour)
45 g unsweetened shredded coconut
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon sea salt, plus more to taste after cooking
680 g boneless skinless chicken thighs
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon ground turmeric
120 ml avocado or olive oil
How to prepare
In a large container with a sealed lid, add all of the ingredients except for the chicken, and avocado oil. Set aside.
Cut chicken into bite-sized pieces.
Add the chicken pieces to the flour mixture, firmly attach the lid, and shake to completely coat the chicken.
In a large saucepan on medium-high heat, add enough oil to cover your pan by 1.5cm (1/2 inch).
When oil is hot and shimmering, add chicken pieces - cook as many as possible in a batch taking care not to crowd them.
Use tongs to turn the chicken pieces until all sides are brown. Make sure chicken is cooked until an internal temperature of 73C is reached.
Remove chicken to a warm plate in the oven while you finish frying, adding more oil as needed.
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