Coconut Chicken Nuggets

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Servings: 4 Prep: 35 min Dairy Free GAPS Gluten Free Low Carb Paleo Homestyle Kids Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

½ cup tapioca flour ½ cup cassava flour ½ cup unsweetened shredded coconut 1 ½ teaspoons garlic powder 1 ½ teaspoons onion powder 2 teaspoons sea salt, plus more to taste after cooking ½ teaspoon ground black pepper, to taste 1 teaspoon dried thyme 1 teaspoon dried basil ½ teaspoon ground turmeric 1 ½ pounds boneless skinless chicken thighs 2 eggs inch avocado oil, enough for ½ inch at the bottom of your pan

Instructions

1. In a large mixing bowl, add all of the ingredients except for the chicken, eggs, and oil. Set aside.

2. Beat eggs in another large bowl.

3. Cut chicken into bite-sized pieces and mix in a bowl with the beaten eggs.

4. Add the eggy chicken to the large mixing bowl with flour, and stir to completely coat the chicken in the flour mixture.

5. In a large saucepan on medium-high heat add about 1/2 of the oil. When the oil is hot and shimmering, add chicken in small batches.

6. Use tongs to turn the chicken pieces until all sides are brown. Remove chicken to a warm plate in the oven while you finish frying, adding more oil as needed.