A request for breaded LCHF chicken nuggets was given to me on Twitter. You guys know by now, I love recipe requests and challenges.
LCHF Chicken Nuggets
I already have bacon wrapped chicken nuggets, but they aren’t crumbed, it is chicken strips, wrapped in bacon. Super easy and super tasty, but some kids just cannot be fobbed off with that. They want the real thing that is fried, coated and full of flavour (albeit artificial ones their taste buds have become accustomed to).
If you really want to discover why most processed chicken nuggets need to be avoided, read this post and the 3 main health concerns surrounding chicken nuggets.
Well I think I’ve nailed it with this one. For those of you whose children live on chicken nuggets and you are desperate to wean them off, give these a shot. After much trial and error, the trick is to whisk the egg with plenty of oil. This allows the coating to stick really well, and the addition of the oil allows them to have that deep-fried taste children love.Check out amazing LCHF chicken nuggets. Wean your kids off the processed ones with these bad boysClick To Tweet
My 9 year old’s primary school has a nut free policy, so he is delighted to be allowed to take these to school when I make them with coconut flour.
LCHF Chicken Nuggets
Ditch the chicken nuggets today and start making LCHF chicken nuggets. Grain free and using 100% chicken meat. Even the adults adore these.
See the recipe notes below how to use coconut flour instead or almond flour if you wish.
- 1 egg whisked
- 4 tbsp oil of choice
Mix the egg and oil together with a fork.
Mix the almond flour (alternatively use 1/2 cup coconut flour), salt, garlic and onion together.
Cut the chicken breast into strips or nuggets sized pieces. Dip each on in the egg/oil mixture then dip it in the coating and cover fully.
Fry each chicken nugget in oil on both sides, until golden and cooked thoroughly in the centre.
Alternatively, you can bake these on a lined baking tray at 180C/350F for 10-15 minutes.
Nutrition panel shows per serving size (the entire recipe serves 6).
You may replace the almond flour with 1/3 cup coconut flour instead.
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