![]() ![]() Repeat until you have filled your skillet be careful not to overcrowd the chicken pieces. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg (eggcess!), then carefully add it to the oil. In a mixing bowl, toss the chicken pieces with the starch mixture until evenly coated. On your stove, warm the lard or coconut oil in a cast iron skillet over medium heat for 3 minutes. Beat the eggs in a wide bowl and set aside.Ģ. As the chicken drains, prepare your breading by combining the starch, paprika, black pepper, and salt. Move the chicken around to make sure it drains properly. When the chicken has finished marinating, strain it through a colander to drain out the extra pickle juice. Combine the chicken pieces and pickle juice in a resealable plastic bag marinate for at least 1 hour but up to six hours. The trick is in not heating the oil too hot, so as to keep the egg from burning medium heat works perfectly.Ģ lbs boneless, skinless chicken breasts, cut into bite-sized piecesġ/4 cup arrowroot starch or tapioca starchġ/4 cup lard or refined coconut oil, more if neededġ. Turns out it’s a genius idea for getting a light, crunchy, and satisfying texture for nuggets without having to deal with that whole pesky “wheat flour” or “breadcrumbs” stuff. But after some YouTube surfing for Chinese recipes, I noticed that sometimes people would bread their food with starch and then egg before throwing it in the oil. Sounds logical, right? It’d be just crazy to not put flour or breading on nuggets before frying them. You see, I’ve always been taught to bread meats using a liquid-then-flour (or flour-liquid-flour/breading) method. So while experimenting with breading techniques for my Sweet and Sour Chicken recipe, I happened upon my eureka moment – something I like to call “reverse battering.” But to be honest, I’ve never been satisfied with the texture of the nuggets themselves while they are very similar to the thin coating that you’ll find at Chick-fil-A, I personally prefer a spongier breading around my chicken nuggets. If fact, I’m sure a few of you stumbled upon my little blog because of them. ![]() To reheat place on a baking sheet at 180 degrees C for 20 minutes, or until warmed through.I have always been proud of my Paleo “Chick-fil-A” nugget recipe from a couple years back, and it has definitely been a hit with readers. *Freeze leftover nuggets in a freezer safe bag. Serve with natural ketchup and mustard.Bake the chicken for 20 minutes, then turn the oven on high broil for about 2 minutes to get them really crispy.Place each coated nugget on the prepared baking sheets. Take each chicken piece and drag it through bowl #1, dip into bowl #2 and roll in bowl #3.In the third bowl combine the gluten free cracker crumbs and nutritional yeast. In the second bowl combine the Dijon, eggs and olive oil. In the first bowl combine the almond flour, arrowroot starch, salt and pepper. Arrange 3 shallow bowls next to your prepared baking pans.Cut the strips into about 80 2×2 inch nuggets. Trim off any excess fat and cut into 2-inch strips. Place between two sheets of parchment paper and pound it down to ½ inch thickness. Rinse the chicken breasts and pat dry.Lightly grease 2 baking sheets with olive oil. 1 box Mary’s Gone Crackers, gluten free crackers, ground to crumbs.3 Tablespoons Dijon mustard (gluten free).Enjoy these nuggets guilt-free! Servings: 80 nuggets Fast food chicken nuggets are filled with MSG, sugar, gluten, sodium phosphates and other toxins, but not these healthy homemade nuggets. A great way to avoid eating junk food is to enjoy wholesome homemade versions of your favourite processed foods. ![]()
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