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!