Tuesday, August 6, 2013

Gluten Free Chicken Nuggets


These gluten-free chicken nuggets have quickly become one of our favorite meals.  We serve them on salads, with sweet potato fries and with mashed cauliflower.  They are delicious!!  This recipe is loosely based on the one I found at oursmallhours.com.  I switched the flours because I found almond flour works better and tastes better.  I also use fresh garlic, flavor the oil and add the almond milk coating.  This recipe would also be great for chicken fingers!

1 cup almonds for homemade almond flour (directions in the recipe)
1 teaspoon sea salt
½ teaspoon pepper
2 teaspoons onion powder
2 teaspoons paprika
2 cloves minced garlic + 1 clove for flavoring the oil
½ cup almond milk
2-3 boneless organic free-range chicken breasts (one package 1-1.5 ponds)
¾ cup coconut oil

Rinse the chicken and cut into nugget sized pieces.  I cut them into about 1 inch x 1 inch pieces.  In a large bowl mix the first 6 ingredients together.  Pour 1/2 cup of almond milk into a separate small bowl.  Dredge the chicken pieces in the almond milk then coat with the flour mixture.  Meanwhile in a cast-iron skillet heat the coconut oil.  Add one clove of garlic to the heating oil to flavor it.  (This is optional).  I leave the garlic in the oil for a couple of minutes until it is starts to brown.  Remove the garlic clove and add the coated chicken pieces.  Flip once while cooking and remove when golden brown and cooked through.  Place on paper towels to soak up excess oil.  Serve warm with your favorite dipping sauce.  If you want some more spice and an extra health boost try adding a little Turmeric.  For more information about the benefits of turmeric click HERE.

Homemade Almond Flour: Take a cup of almonds and place into a high quality blender.  Grind on high speed until a flour consistency is reached.  It’s that easy!!

Healthy regards,

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