Coconut Chicken Nuggets

This recipe was taken from a friend on Facebook.  It sounded right up our alley in the Kohl household since our daughters LOVE chicken nuggets.  The fact that they were wheat free and had a good amount of coconut in them was just a bonus!

Ingredients

1. 1 Pound Ground Chicken
2. 1 Egg Yoke
3. 1 Tsp Onion Powder
4. 1/4 Tsp Garlic Powder
5. 3/4 Cup Almond Flour (Divided)
6. 1/2 Cup Unsweetened Shredded Coconut
7. 1/2 Cup Coconut Oil (I used Olive Oil)
8. Salt and Pepper

Directions

1. Preheat oven to 375 degrees
2. In a small bowl combine 1/4 cup Almond Flour and Shredded Coconut with Salt and Pepper to taste.  Stir to combine.
3. In a second bowl, combine Ground Chicken, 1/2 Cup Almond Flour, Egg Yoke, Garlic Powder, Onion Powder, Salt and Pepper.  Blend all ingredients by hand to thoroughly mix.  
4. Heat oil in a saute pan.  Take about 2 tablespoons worth of the meat mixture and form into a small ball or patty.  Place ball or patty into the Almond Flour/Coconut mixture to coat.  You should be able to make about 15-18 nuggets.
5. Fry nuggets in oil for approx 3-4 minutes per side.  Remove nuggets from oil and place onto a baking pan covered with aluminum foil.  Once all nuggets have been pan fried and placed on the baking pan.  Place pan into oven and bake for 4-6 minutes to finish cooking interior of chicken.    

Meat mixture on left and breading mix on the right.

Frying the nuggets.

The finished product, served with a  side of mashed cauliflower.

The chicken nuggets turned out fantastic.  The kids loved them and so did Sarah and I.  The nuggets had a great coconut flavor that wasn't too strong and was just the right amount of coconut.  I served the nuggets with a side of mashed cauliflower, which has become a family favorite as opposed to mashed potatoes.  Personally I used a Honey Pecan BBQ Sauce, which went perfect with the flavor of the coconut.  I definitely recommend trying this easy alternative to store bought chicken nuggets.