So, say on your Whole 30 you are dying to go to that place with the awesome chicken nuggets and is closed on Sundays. Just schedule these babies into your meal plan and you will be a happy camper. Promise. I wouldn’t lie to you.
Prep time: 20 min., plus marinating
Cook time: 20 min.
Total time: 40 min.
- 2 pound chicken breasts, cut into large chunks
- ½ cup dill pickle juice
- 1 egg, beaten
- 2 tbsp coconut milk
- 1 tbsp coconut flour
- 1 Tbsp. Tapioca Starch
- 2 tbsp arrowroot flour
- 1 tbsp paprika (sweet or smoked)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ c. Coconut oil for frying
Refrigerate and marinate the chicken in pickle juice (covered or in a sealed plastic bag) for two to twenty-four hours. Discard the pickle juice.
In a small bowl, mix the beaten egg and coconut milk. Pour over the chicken and mix to coat. Let it sit for about 10 minutes while you prepare the spice mix. In another small bowl, mix the coconut flour, arrowroot flour, smoked paprika, salt, pepper, onion powder and garlic powder. Discard the egg and milk mixture.
Pour the spice mix into a plastic bag, add the chicken and close the top. Shake, toss, massage however you need to get it done to evenly coat the chicken pieces with the spice mixture.
In a large skillet over medium-high, heat 2-3 tablespoons of coconut oil, enough to coat the bottom of the pan, until the oil is very hot. Add a single layer of chicken. Do not crowd your pan, give the nuggets room to fry, they should not touch each other or the side of the pan. Fry on each side for about 3 minutes. One pound of chicken will take two batches.
Options: This is a good one to double for leftovers. They can be frozen and reheated by popping them into a 425 oven for 12-15 min. Serve with Ketchup or Honey Mustard dipping sauce.