Coconut Chicken Nuggets

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It’s dishes like this that make the Chief Taster glad that I am vegetarian as he got to have the whole lot to himself.   There was even enough for the next day for him too.  

   I like the addition of coconut milk to dip  the chicken in to give another layer of coconut flavour (or so I imagine as I don’t taste these!).  I bake them in the oven briefly after frying in the pan because I am a bit overcautious with cooking meat and like to make sure it is cooked thoroughly.   It also stops burning the coconut crust.    

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Great for a snack for a side dish!  Serve with the dip of your choice.

INGREDIENTS

2 chicken breasts, cut into chunks

1/4 cup almond flour

1/4 cup desiccated coconut

1/4 tspn salt

1/4 cup coconut milk

1 egg

3 – 4 tblspns coconut oil (or oil of your choice)

METHOD

• Beat the egg and coconut milk in a bowl.
• In another bowl, mix the almond flour, coconut and salt.
• Dip the chicken into the egg mixture, then into the coconut mixture, making sure that the chicken is covered.
• Heat the oil in a large frying pan on a medium heat and cook the chicken until it is golden in colour on all sides.
• Finish off for 5-10 minutes in the oven heated to 180C/350/F degrees.
• Eat and enjoy!

Serves 2 -3  (or one hungry husband)

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