Coconut Chicken Nuggets Paleo Sauce Recipes
COCONUT CHICKEN NUGGETS & PALEO SAUCE
Make and share this Coconut Chicken Nuggets & Paleo Sauce recipe from Food.com.
Provided by Satyne
Categories < 30 Mins
Time 30m
Yield 18 nuggets
Number Of Ingredients 19
Steps:
- Nuggets:.
- Preheat oven to 180 degrees Celsius.
- In a bowl combine ¼ cup almond flour, ½ cup coconut and salt & pepper. Mix to combine.
- In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
- In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls.
- In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.
- Sauce:.
- Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.
Nutrition Facts : Calories 126.2, Fat 9.5, SaturatedFat 7.6, Cholesterol 28.7, Sodium 158.5, Carbohydrate 4.2, Fiber 0.8, Sugar 2.2, Protein 6.8
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- In a large bowl, use your hands to evenly mix the nugget ingredients. I found this mixture pretty sticky, even with my extra ground chicken, which freaked me the heck out at first. But that stickiness seems to be what allows you to skip a separate egg-dipping step in the “breadcrumbing” stage, so it’s all good! Sticky means the coconut coating is gonna, umm, stick!
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