Chicken Nuggets

Crispy homemade chicken nuggets are easy to make with an air fryer. This recipe uses coconut flour—instead of typical breading—to create a crispy exterior.

PREP TIME 5 mins

COOK TIME 20 mins

MAKES 16 nuggets

SERVING SIZE 8 nuggets

2 boneless, skinless chicken breasts (1lb [450g])

1 tsp sea salt

1 tsp olive oil

¼ cup coconut flour

1 tsp ground ginger

1 tbsp chopped fresh parsley

1 large egg

1. Set the air fryer temp to 400°F (200°C). Spray the fryer basket with olive oil.

2. Cut the chicken breasts into 16 nugget-sized chunks. Use paper towels to dry the chicken as much as possible.

3. In a large bowl, combine the chicken, salt, and olive oil. Mix well to coat. Set aside.

4. In a medium bowl, combine the coconut flour, ginger, and parsley. Mix until uniform in color.

5. In a small bowl, whisk the egg. Dip each nugget in the egg and then in the coconut flour. Ensure an even coating on each nugget.

6. Working in batches, place 8 nuggets in the fryer basket and cook until firm, about 10 minutes, flipping halfway through. (Ensure the nuggets don’t touch so they get extra crispy.)

7. Transfer the nuggets to a platter and serve immediately.

Tips Store the cooked nuggets in the fridge for up to 4 days or in the freezer for up to 1 month.

NUTRITION PER 8 NUGGETS:

295 CALORIES

17g TOTAL FAT

2g NET CARBS

41g PROTEIN

2g DIETARY FIBER

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