This is a great gluten free recipe to replace those unhealthy nuggets from “you know where” and still get healthy protein and fat into your kids’ diet. Almond flour is incorporated into the mix to thicken and hold the nuggets together and then once formed, they are dusted with a mixture of almond flour and coconut flakes to create a golden crust.
My favorite almond flour is no longer sold so buy organic and the best you can find. It will likely be pasteurized unless you can find the rare almond flour from Italy or make your own. Did you know the good ol’ USDA mandated that all almonds grown and sold in the US must be pasteurized now? So even though you think you may be buying almonds in the store that say “raw”, they have actually been pasteurized.
For more info on this crazy and overbearing governmental ruling, visit www.Cornucopia.org. Cornucopia is the only organization that has done anything to counter this ruling. (There is also rumor that plans are under way to pasteurize pistachios, pecans and walnuts as well. Tell the gov. how you feel before it is too late)!! You can also buy almond flour from Bob’s Red Mill in the store or from Honeyville.com (I assume these are both pasteurized).
- Breading Mixture:
- ½ cup almond flour – blanched (skin removed)
- 1 cup unsweetened shredded coconut flakes (fine or medium shred, not large)
- 1 teaspoon good salt
- ½ teaspoon ground pepper
- Chicken Mixture
- 2 pounds organic ground chicken (or turkey) – a mixture of white and dark meat is good, but don’t use just white meat or your nuggets will be dry
- 1 cup almond flour – blanched (skin removed is ideal)
- 2 egg yolks from organic, pastured eggs
- 2 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon good salt
- ½ teaspoon ground white or black pepper
- ½ cup coconut oil (for frying), you could also use lard, chicken fat, duck fat or any other high heat good fat
- In a medium size bowl, combine 1/2 cup almond flour, 1 cup coconut flakes, salt and pepper for the breading mixture. Mix to combine.
- In a separate bowl, combine the ground chicken, 1 cup almond flour, egg yolks, onion and garlic powder, salt and pepper. Mix well until everything is incorporated.
- Take about 1 heaping tablespoon worth of the chicken mixture, roll into a ball and then coat with the coconut and almond mixture. Place on a cookie sheet or plate. Smash down slight with a spatula so they are more flat. Repeat with the remaining chicken. This should make about 30 chicken nuggets or less if you make them bigger.
- In a large sauté pan, melt coconut oil on medium-high heat. Heat until the oil shimmers. Test it by dropping just a little bit of the nugget mixture in and seeing it is sizzles. If it does not sizzle, either turn up the heat or let it heat up longer. Keep testing until it sizzles when you place your nuggets in the oil. This will ensure the nuggets properly brown.
- In small batches, place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes until browned. Repeat with the remaining chicken nuggets. Serve immediately. These are great with your own homemade ketchup or BBQ sauce.