My son loves chicken nuggets and chips and we have some form of it every Friday night. It’s a tradition that has been going on since he was 3. I like making our own chicken nuggets because the store ones have lots of fillers and extra ‘ingredients’ and we can make them crispy, tasty, big or small.
I find that one chicken breast feeds both of us, or one chicken thigh each, be warned though, they can be a bit more-ish. Which is why I like to choose how much I make, to make sure we don’t overeat.
I also do the chips from real potatoes in the oven for a healthier version. There are some frozen chips in the supermarket that don’t have many fillers in them, check the ingredients list on the packet and cook them in the over or air fryer.
Ingredients:
one chicken breast diced
2 tbs milk (your choice)
1 egg beaten
3/4 cup almond flour
3/4 cup brown rice flour
1 tsp garlic flakes or powder
1 tsp onion flakes or powder
1 tsp sweet paprika
2-3 tbs coconut oil
Beat the egg and milk together in a bowl. Add the dry ingredients together in a separate bowl. Dip the pieces of diced chicken first into the egg mixture and then into the flour mixture. Heat 2 tbs of coconut oil in a fry pan and add the coated chicken pieces, turn them occasionally until they are golden brown and cooked through, it will only take a few minutes. Be careful not to over crowd the pan. Remove the chicken pieces from the pan and place on paper towel, sprinkle with a little salt to your liking.
Serve with salad and chips and some dipping sauce if you like it.
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