Coconut Chicken Nuggets

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Servings: 4 Prep: 35 min Dairy Free GAPS Gluten Free Low Carb Paleo Homestyle Kids Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Tapioca Flour, Cassava Flour, Unsweetened Shredded Coconut, Dried Basil, Boneless Skinless Chicken Thighs, Avocado Oil

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.