When I first served these to my girl, she exclaimed "Mum, how did you make these at home?!" We love serving these nuggets with either home made potato or kumara (sweet potato) fries, low sugar ketchup, a sprinkle of sea salt and some fresh crunchy salad vegetables.

 

Grain/dairy/gluten/crap free and totally delicious. Serves 2.

 

MAKE THIS RECIPE

3 Boneless Organic/Free-Range Chicken Thighs

1 egg

1/2C tapioca flour

1/4C almond flour (if you're nut free just add more tapioca)

liberal amount of sea salt and ground black pepper

2T lard/ghee/olive oil

1T kelp seasoning (like this one)

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1. In a shallow bowl, crack egg and whisk with some water

2. In a large plate, mix together all dry mix ingredients. The more black pepper, the more authentic it will taste I've found!

3. Cut up organic chicken thighs in nugget size pieces.

4. Dip chicken in in the egg mix, cover and then coat in the dry mix.

5. Shallow fry in 2 tablespoons of oil of your choice.

6. Finish in a hot oven for 10 mins or so.

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