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Chicken Mac Nuggets recipe

Chicken Mac (couldn’t resist) Nuggets


1 pound chicken breasts, tenders or thigh meat

2 large eggs

2 cups macadamia flour (approx. 150-175 grams)

1 ½ tsp sea salt (we use a red variety from Hawaii.  Table salt may be saltier so adjust accordingly)

1/2 tsp paprika

1  tsp herbs of choice (we like basil and parsley.  You might also try marjoram, oregano, thyme…)

oil for frying (we use grapeseed for its mild flavor and high flash point)


-       Crack eggs into a small bowl and beat slightly

-       Mix together nut flour, salt and herbs in a medium bowl

-       Pat chicken dry and cut into bite-sized pieces

-       Coat chicken pieces in beaten egg, and allow excess to drip off.  Place egg-coated pieces into nut mixture and coat thoroughly.  Place on a plate while oil heats.

-       Add about ¼ inch of oil to a heavy frying pan and heat to medium or medium-high, depending on your stove. 

-       Fry coated pieces, probably in two batches, for a few minutes on each side or until golden and toasted.

-       Remove cooked pieces to a clean, towel-lined plate and cook second batch. 


Notes:  In every past attempt, the tasty coatings I created always either fell off when I flipped the pieces or burned in the bottom of the pan.  This time, I used a slotted spoon and a chopstick, rather than tongs or a spatula, to flip the pieces and they turned out beautifully.  Also, the second batch will cook more quickly than the first, so be ready!

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