Recipe Collection: Chicken Nuggets
This is the one and only thing I have put into my freezer…about 3 lbs. of chicken nuggets. At least there’s that, right? Though I’d better get moving on the rest…. But today I’ll share the recipe for this one.
- 1 lb. of chicken
- 1 c. sprouted flour or almond flour
- 1 tsp. sea salt
- 1 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 tsp. ground mustard
- 1/4 tsp. black pepper
- 1 egg
- 1/2 c. cream or buttermilk
In a medium bowl, combine flour and spices. In another, egg and cream (well-beaten). Cut the chicken into bite-sized pieces. Dip them into the flour mix, then the egg mix, then back into the flour mix. At this point, you can place them on a cookie sheet in a single layer and freeze them (transfer to a bag after they’re completely frozen), or fry them in lard, beef tallow, or coconut oil. Frying takes 3 – 4 minutes per side when thawed; a bit longer when frozen. Watch them carefully because they do go quickly.
Makes 15 – 20 chicken nuggets.
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