Every kid I know loves chicken nuggets, and mine are no exception. And sometimes when we are out and about and hungry, I drive past the fast food restaurants and think “that would be so easy.”
But while easy it would be, it’s things like this that keep my driving right past. (McDonalds.com)
TBHQ? An unnatural anti-oxidant derived from petroleum found in varnishes, pesticides, perfumes and cosmetics and… wait for it… chicken nuggets.
And that’s just two of the 50 or so ingredients.
And what is the most frustrating, I just have to say, is that those ingredients are not only legal, but encouraged down kids’ throats. It’s appalling, sad and disgusting.
Side note: We’re not for promoting mom (or dad) guilt, and it’s only fair for you guys to know my kids have had fast food. It’s on a rare occasion, usually on vacation, and when it happens I try not to get too worked up about it. I like to think the fact that most of their diet consists of nourishing foods that they can handle a chemical laden meal if need be.
So this isn’t the first time we’ve made nuggets here on the blog, but after discovering an abundance of coconut flour in my pantry I thought i’d try my hand at a Paleo-friendly nugget.
Happy to report my kids gobbled them up.
Here’s what I used:
- 2 organic chicken breast
- 1/4 cup coconut flour
- 1/4 cup shredded coconut
- 2-3 tablespoons of coconut oil
- 1 egg
- salt and pepper
What to do:
- Preheat the oven t0 350.
- Dice up the chicken in bite size pieces. Season with salt and pepper.
- In one bowl, whisk the egg and set aside..
- In a separate bowl, combine coconut flour and shredded coconut.
- In a large saucepan, heat coconut oil on medium heat.
- One by one, take a piece of chicken and dip it in egg and then the coconut mixture.
- Brown each side of nugget in pan and 3-4 minutes.
- Once all the nuggets are browned, place on a glass baking dish and cook on 350 for 10-15 minutes until cooked through.
We enjoy these with a side of honey mustard!
Abby
