The Whole30-approved chicken nuggets in Michelle Smith’s new cookbook, The Whole Smiths Good Food Cookbook, are a long way from the processed, dinosaur shaped ones you might be used to seeing at the grocery store.
“I wanted to create a chicken ‘nugget’ that I could feel good about giving my kids,” says Smith. “But it needed to be tasty enough that any adult with a more refined palate would love it just the same.” Mission, accomplished.
Dipped in a grain-free batter (made from almond and tapioca flour) and fried in coconut oil, these nuggets are “so dang tasty, you may not want to share,” says Smith. Pro cooking tip: To keep the crust from sticking to the pan, Smith says to make sure it’s golden and crispy before flipping it.
Ready to try them for yourself? Scroll down for the recipe!
GRAIN-FREE POPCORN CHICKEN
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Prep Time5 minutes
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Cook Time20 minutes
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Servings4 people
Ingredients
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1 1/2 lb boneless, skin-on chicken breasts, cut into 1-inch pieces
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2 1/2 tsp salt, plus more for sprinkling
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1 1/2 cups almond flour
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1/4 cup plus 2 Tbsp tapioca flour
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1/2 tsp smoked paprika
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3 large eggs, beaten
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1 cup coconut oil
Instructions
Recipe Notes
Excerpted from The Wholesmiths Good Food Cookbook © 2018 by Michelle Smith. Photography by Michelle Smith. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
For more healthy, comfort food recipes, check out this creamy corn dish and this cauliflower crust grilled cheese.