Recipe: Gluten, Grain, Garbage Free Chicken Nuggets
I’ve been cooking Jackson’s Gluten Free/Dairy Free/Organic/Paleo food for 4 years now, and this recipe has been a weekly go-to. I often triple or quadruple the recipe since these freeze so well. I take out a few at a time, put them in the toaster oven at 350 degrees Fahrenheit for about 5-10 minutes, and they come out delicious!
The full recipe can be found at The Domestic Man’s blog:
Russ (The Domestic Man) does a great job of walking you through, step by step, on how to make these chicken nuggets, which I follow, so I won’t go into great detail with the directions.
Ingredients (All organic)…
6 Chicken Breasts, Arrowroot Powder, Coconut Oil, Pickle Juice, Salt, Egg, Garlic Powder, Chili Powder, Paprika, Cayenne Pepper.
The chicken is cubed and marinating in pickle juice…
I fry the nuggets in coconut oil and a bit of bacon fat in a wok for about 4-6 minutes, turning every couple of minutes, and they come out crispy and golden…
I deep freeze these, as shown, on a cookie tray, and once frozen, transfer to a large ziplock gallon-size baggie to then easily access for individually portioned meals.
Let me know how your chicken nuggets turn out!
