Gluten Free Chicken Nuggets
Gluten Free Chicken Nuggets
Ingredients
Ingredients
- 200 g fresh boneless chicken (breast, tenderloins or thighs all work fine)
- Third cup coconut milk (80 ml coconut milk or cream)
- Third cup ground almonds (35g )
- ½ teaspoon onion powder (optional)
Instructions
- 1
Cut chicken into bite sized pieces.
- 2
Pour the coconut cream/milk into a bowl or dish large enough to hold the chicken. If you are using the onion powder, mix this through the coconut milk/cream.
- 3
Soak in the coconut milk/cream. If possible leave the chicken to soak in fridge for 30 mins or overnight (although however long you have is fine)
30 min - 4
Drain the excess coconut milk/cream, if you used a thick coconut cream there may not be any additional liquid to drain
- 5
Roll the coconut milk soaked chicken pieces in the ground almonds
- 6
Place on a baking paper-lined tray. Bake in a hot oven 200 degrees Celsius, 400 Fahrenheit for 10 minutes.
10 min - 7
After 10 minutes turn the pieces once golden on one side (. The side that is sitting on the baking paper will be the side going brown, turning helps to make both sides golden and crispy. Cook for a further 5-10 minutes until the chicken is cooked.
15 min
Nutrition
Per serving (based on 5 servings)
