Chicken Nuggets

Chicken Nuggets 2

This recipe is great for a supper meal, but I have also found it to be particularly helpful at lunch.  If I don’t eat more than a salad at lunch, I start getting that “migraine coming on” feeling mid-afternoon.  I make a double batch for supper and freeze the leftovers to be warmed for lunches throughout the week.  The original inspiration for this recipe included several migraine triggers and a dipping sauce.  I’ve replaced the trigger ingredients and think these nuggets are great without a dipping sauce.  I frequently serve them with roasted cauliflower and steamed beets.

Chicken Nuggets

Chicken Nuggets 2

1/4 cup plus 1/3 cup rice flour
1/4 cup unsweetened shredded coconut
1 pound ground chicken
1 “egg” (1 1/2 tsp. Ener-G powder & 2 Tbsp. water)
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/4 tsp. black pepper
coconut oil

  1. In a small bowl, stir together 1/4 cup rice flour and 1/4 cup coconut.
  2. In a separate bowl, combine ground chicken, 1/3 cup rice flour, Ener-G egg, and spices.
  3. Form desired nugget-sized patties and roll in flour/coconut blend.
  4. Fry in coconut oil in a hot skillet.  I keep the amount of coconut oil to 1 or 2 tablespoons, but you could use more if desired.
  5. Optional step – When fully cooked, place on a parchment lined baking sheet, and bake at 350 degrees for a few minutes for a crispier crust.  Update on 8/15/17 – We have found that this step tends to dry out the nuggets.  We microwave instead if necessary.


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