An absolute must try from a recipe posted by Multiply Delicious. No modifications were necessary with this recipe; total perfection! I have had success with doubling the amounts for leftovers.
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| Photo courtesy of Multiply Delicious |
Ingredients
1 pound ground chicken
1 egg yolk
1 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/2 tsp paprika
1/4 cup and 1/3 cup almond flour
1/2 cup unsweetened shredded coconut
1/2 cup coconut oil
Salt and pepper1/2 cup coconut oil
Directions
Preheat oven to 375 degrees F.
In a bowl combine 1/4 cup almond flour, 1/2 cup shredded coconut, and S&P to taste. Mix to combine. This is your "breading".
In a separate bowl, combine the ground chicken, 1/3 cup almond flour, onion powder, garlic powder, paprika, sea salt, pepper, and egg yolk. Mix well until everything is incorporated. Gather about 2 Tbsp of the chicken mixture into a ball and then coat generously with the "breading" mixture.
In a separate bowl, combine the ground chicken, 1/3 cup almond flour, onion powder, garlic powder, paprika, sea salt, pepper, and egg yolk. Mix well until everything is incorporated. Gather about 2 Tbsp of the chicken mixture into a ball and then coat generously with the "breading" mixture.
Melt the coconut oil in a sauté pan or skillet. When the oil is ready, place small batches in the hot oil and cook on each side for 3-4 minutes or until a dark golden brown. Transfer the nuggets to a parchment lined baking sheet and place in the oven for 4-5 minutes to allow the chicken to cook through. Repeat with remaining nuggets.
Allow nuggets to cool slightly before serving. Serve with paleo BBQ sauce or paleo ketchup (recipes to be posted later).
Allow nuggets to cool slightly before serving. Serve with paleo BBQ sauce or paleo ketchup (recipes to be posted later).
I just edited this post because I noticed a couple of typos!! Sorry about that folks!
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