Smokin' Chicken Nuggets
Kimberly
4-6
10 minutes
20 minutes
Dinner, snack,
Call them nuggets, schnitzels or Kimberly’s Fried Chicken, these are a winner any night of the week.
Serve with sweet potato fries for a Fri-yay Finger Food Feast, or as part of any weekday meal with salad, pumpkin puree and steamed veg.
We also love having a Garlic mayo on the side for dipping.
These tasty Smokin' Chicken Nuggets are a crowd favourite and perfect for any night of the week! Try adding Garlic Mayo on the side for dipping.
Ingredients
1kg Chicken thighs or tenders
½ cup organic tapioca flour
- 1 egg
- ½ cup milk of choice
- 2-4 tablespoons Coconut oil, animal fat or ghee
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- 1 cup almond meal
2 tablespoons Secret Spice Co Smokin' (or any other!)
- 2 teaspoons Himalayan Salt
Directions
Cut the thighs in half or thirds if they’re big!
- Prepare 3 bowls.
Place the tapioca flour in one bowl (you could use organic cornflour)
- Whisk the egg and milk in the second bowl
- Combine the crumb ingredients in the third bowl
Coat the fillets in the tapioca and shake off the excess (add extra spice to the flour if you fancy)
- Then dunk it into the egg wash
- Place into the crumb mix and coat evenly
- Repeat with the remaining fillets while your pan is warming up.
Heat the oven to 220°C (or simply airfry for 10-15 minutes)
- Melt enough coconut oil to make a thin layer in the pan
- Add the fillets being careful not to crowd them
- Fry for a few minutes until a golden crust forms
- Turn over and fry until golden.
- Add more coconut oil if the pan dries out
- Once golden, place on a tray in a hot oven until cooked through and crispy. This will depend on the thickness of your fillets so do a tester.
- Remove any skinny fillets to prevent them drying out and keep them warm until ready to serve.
