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.
INGREDIENTS AND INSTRUCTIONS
3 Boneless Organic/Free-Range Chicken Thighs
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)
In a shallow bowl, crack egg and whisk with some water
In a large plate, mix together all dry mix ingredients. The more black pepper, the more authentic it will taste I've found!
Cut up organic chicken thighs in nugget size pieces.
Dip chicken in in the egg mix, cover and then coat in the dry mix.
Shallow fry in 2 tablespoons of oil of your choice.
Finish in a hot oven for 10 mins or so.
If you do make these, please share on Facebook or Instagram and tag me in with @raisedonrealfood or #raisedonrealfood. You may also love my gluten free recipe ebook, For Real, with 70 nutrient-dense recipes from my kitchen to yours!
If you’re interested in one-on-one coaching for helping build a strong nutrition and lifestyle foundation especially if dealing with eczema/allergies/intolerances, I see a small number of clients each week at my virtual Integrative Nutrition and Eczema clinic, which is 100% online. For more information visit here. Thank you! Maryana