Paleo Chicken Nuggets
The first thought that comes to mind when you say chicken nuggets for most people is not the healthiest. In your head you think about those little frozen bricks you bake in the oven, you know the ones I am talking about. The kind where you're not sure whether it is actual chicken. Admit it, sometimes you crave chicken nuggets, the kid at heart always loves dipping things and getting that little crisp as you bite into the chicken. I decided to make a kid friendly meal that also happens to have real chicken and is Whole 30/ paleo compliant! I have tried this recipe a couple of different ways with almond flour and coconut flour, and have found that coconut flour has a much better consistency for getting that crust on the chicken.
1 pound cubed chicken tenderloins, cut into 1 - 2 inch strips
4 tablespoons coconut oil
3 eggs, cracked and scrambled in a bowl
1/2 cup coconut flour
1/2 tablespoon paprika
1/2 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
Cube the chicken tenderloins into 1-2 inch strips. Pat dry with a paper towel. On a large plate, mix the coconut flour, paprika, parsley, salt and pepper with a fork, making sure to break up any chunks and it is mixed well. In a separate bowl, crack the eggs and mix with a fork to scramble them.
Dredge the chicken in the flour, dunk in the eggs, then roll again in the flour mixture to get a good crust on the chicken. Repeat the process to coat all of the chicken strips.
Meanwhile, in a non-stick skillet heat a tablespoon of the coconut oil over medium high heat. Throw a few pieces of chicken into the pan and cook for 4-5 minute on one side, then flip and cook another 3 minutes on the other side. Remove from the pan and continue to cook until all the chicken has been cooked, adding more coconut oil as needed to the pan. Allow to cool and eat with a fork or with your fingers for that true little kid experience.