TITLE: Chicken “Nuggets”
WARNING: contains nuts – specifically almonds. Do not eat if you have a tree nut allergy!
So here is what you’ll need…
Skillet – 8-10” with lid
1 qt to 1 gallon zip lock baggie
Medium sized glass bowl
(Optional – meat tenderizing hammer)
2 boneless chicken thighs
Almond or coconut flour
Coconut or peanut oil
STOVE TOP TEMP: Medium (5-6)
COOKING TIME: Varies but around ten minutes
STEP ONE :
Thaw chicken thighs thoroughly. If you are going to tenderize the chicken due it before going to next step.
Cut chicken thighs into nuggets. I cut to 3×3 inch cubes. Some will be irregular due to fat or muscle irregularity.
Break the eggs into the glass bowl. Whip to break yolks.
Mix flour into eggs until you have a mixture that resembles a thin gruel or wet grits. You are not making dough so you do not want it too thick.
Pour mixture into the ziplock bag.
Add chicken nuggets to bag. Seal completely and then shake the bag. You want to coat all your nuggets in your egg mixture as thoroughly as possible.
Put coconut or peanut oil in your skillet. REMEMBER PEANUT OIL IS A “HOTTER” OIL. THIS REDUCES COOKING TIME.
Turn skillet up to medium heat and allow oil to heat.
When you see the first bubbles – carefully pour your nuggets into the skillet and use the spatula to space them out.
Allow the nuggets to brown on one side. Use your nose. Smoke or charring smell means oil is too hot or that egg mix is burning!
Flip nuggets and brown the other side.
Once browned place nuggets on plate to cool.
TIPS AND TRICKS:
I use coconut oil as it is a cooler oil and does not leave a peanut taste on the nuggets.
I use a mixture of almond flour and coconut flour – 4 parts almond to one part coconut in my batter. Straight coconut flour burns very quickly and also tends to powder off the nuggets.
Paper towels on the plate both protects the plate and drains off excess oils.
For tenderer – more McDonalds nuggets – use the meat hammer before cutting the meat into chunks.
For additional flavor – salt and seasonings can be added to the oil during STEP EIGHT.