Smokin' Chicken Nuggets

Call them nuggets, schnitzels or Kimberly’s Fried Chicken, these are a winner any night of the week.

Serve with sweet potato fries for a Friyay Finger Food Feast, or as part of any weekday meal with salad, pumpkin puree and steamed veg. We also love having a Garlic mayo on the side for dipping.

There’s a quick vid at the bottom of the recipe 😉

 

Smokin Chicken Nuggets

Smokin Chicken Nuggets

Call them nuggets, schnitzels or Kimberly’s Fried Chicken, these are a winner any night of the week. Serve with sweet potato fries for a Fri-yay Finger Food Feast, or as part of any weekday meal with salad, pumpkin puree and steamed veg. We also love having a Garlic mayo on the side for dipping.

Ingredients

  • 1kg Chicken thighs or tenders
  • ½ cup tapioca flour
  • 1 egg
  • ½ cup milk of choice
  • 2-4 tablespoons Coconut oil, animal fat or ghee
Crumb
  • 1 cup almond meal
  • 2 tablespoons Smokin' Secret Spice
  • OR
  • 2 teaspoons paprika, smoked is awesome
  • 2 teaspoons oregano
  • 2 teaspoons onion flakes
  • 2 teaspoons garlic granules
  • 1 teaspoon chilli powder
  • 1 teaspoon ground black pepper
  • 2 teaspoons Himalayan Salt

Instructions

  1. Cut the thighs in half
  2. Prepare 3 bowls.
  3. Place the tapioca flour in one bowl (you could use cornflour)
  4. Whisk the egg and milk in the second bowl
  5. Combine the crumb ingredients in the third bowl
  6. Coat the fillets in the tapioca and shake off the excess
  7. Then dunk it into the egg wash
  8. Place into the crumb mix and coat evenly
  9. Repeat with the remaining fillets while your pan is warming up.
  10. Heat the oven to 220°C
  11. Melt enough coconut oil to make a thin layer in the pan
  12. Add the fillets being careful not to crowd them
  13. Fry for a few minutes until a golden crust forms
  14. Turn over and fry until golden.
  15. Add more coconut oil if the pan dries out
  16. Once golden, place on a tray in a hot oven until cooked through and crispy. This will depend on the thickness of your fillets so do a tester.
  17. Remove any skinny fillets to prevent them drying out and keep them warm until ready to serve.

Options:

  • You don’t have to finish them in the oven but this keeps them moist and you use less oil
  • Use quinoa flakes or buckwheat flour instead of almond meal to keep it nut free.
  • If you’re only making a small batch, keep some of the crumb mixture aside and sprinkle more on as you need it. Keep in an airtight jar for next time!

 

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