Coconut Chicken Nuggets

Coconut Chicken Nuggets

Golden brown crispy morsels of yum

Coconut Chicken Nuggets

I think you are going to love this recipe from Luke Hines 10!

These are my famous golden brown crispy chicken nuggets. By using shredded coconut as the crumb, you're left with delicious bite sized morsels of yum in every bite.

In this recipe I have paired them with a quick and easy guacamole, some ferreted vegetables, and all wrapped up in small lettuce cups for a fresh and delicious eating experience. 

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  • Ingredients

    Serves 1

    For the Nuggets

    150g free-range chicken thigh, breast, bite sized pieces
    1 free-range eggs whisked
    1 tablespoon arrowroot flour or tapioca flour
    2 tablespoon desiccated coconut or almond meal
    1/4 teaspoon sweet paprika or other favourite spice
    1/4 teaspoon dried herbs parsley
    1 tablespoon coconut oil for frying

    For the Guacamole
    1/4 avocado smashed
    1/4 teaspoon ground cumin
    1/4 teaspoon dried chilli flakes
    1/2 tablespoon lime juice

    To Serve
    1 cup fresh crisp leafy greens to use as wraps
    1/2 tablespoon extra-virgin olive oil to drizzle
    1 tablespoon fermented vegetables to serve

  • Method

    Heat your fry-pan over medium heat and melt the coconut oil ready for frying. Create three stations of mixing bowls: one for your arrowroot flour, one for your whisked eggs, and one for the desiccated coconut, dried herbs and spices of your choice.

    Cut your chicken into evenly sized chunks, then roll each piece into the arrowroot flour, making sure to coat both sides well. Now transfer to the egg wash bowl briefly, making sure you get full coverage. Allow any excess egg wash to drip off before finally dunking in your crumbing combination.

    Place your coconut crumbed nuggets in the hot fry pan and cook on each side for 4-5 minutes, making sure to get a lovely golden brown exterior and cooking through. Once cooked, remove from the heat and set aside to prepare your remaining ingredients.

    For the guacamole, combine the avocado with the cumin, chilli flakes and lime juice and some salt. Mash together well using a fork.

    Serve your nuggets alongside your guacamole, a tablespoon of kraut and wrap it all up in fresh lettuce greens.

    Don't forget you can make double of this recipe to save time for tomorrow's lunch

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