I get easily bored and so I am always on the lookout for new recipes. I love chicken nuggets and so this recipe stood out to me and inspired me for dinner tonight.
I used the suggested ingredients:
- 2 lb chicken breast sliced into 1″ chunks ( I used just over 2lbs)
- 1/4 cup pickle juice
- 1 whole egg
- 2 tbsp coconut milk
- 1/4 cup tapioca starch
- 1 Tbsp paprika
- 1 tsp Himalayan sea salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 2 pinches of cayenne pepper
- Coconut oil for frying
I tried to follow the process as closely as possible. I copied the process from here on Primal Palate and have adjusted the wording to match what I did:
- Place the 1″ chicken chunks in glass container and add the pickle juice; marinate in the fridge for an hour (up to 4 hours).
- Pour out any excess pickle juice. It does not have to be perfectly drained, just not totally juicy.
- Mix together the egg and the coconut milk. Add the mixture to the chicken and let sit for five minutes.
- Pour out the excess liquid, if there is any. Texture is important at this point – the pieces should be wet but not swimming in a soup of pickle/egg/creamy goodness.
- Mix together the dry ingredients. Add the dry ingredients to the chicken mix. I used a wooden spoon to do this.
- Heat coconut oil in your pan. I coated the bottom of my pan with coconut oil – enough for it to bubble when I added my chicken pieces.
- Fry the chicken pieces in coconut oil, flipping every few minutes, until nice and golden brown. It should take about 6 to 8 minutes per batch. I put them in a single layer in my pan. I have a big pan (yay!) so I did all the pieces in 2 batches.
- Drain the chicken pieces on paper towels as you cook the next batch. I put a couple of layers of paper towels on a plate and put my cooked chicken pieces on that.
Did I enjoy it?
Yes, and my husband liked them too 🙂 They were not quite the chicken nuggets I know and love (so I call them chicken bites), but they are a great dish when I’m looking for something different. The best part was that the pieces were so juicy and succulent. Chicken tends to dry out when I cook it, but not this time! Maybe this was due to the pickle juice – using that was a first for me!
I think I would enjoy them with a bit more of a kick so will be adding more cayenne pepper next time (maybe even some red chilli!). I’ll also experiment with different spices to change it up. I found that some of my pieces stayed coated in the mix and so they had a crispy shell, and others were not crispy (but just as tasty!). I preferred the crispy pieces – maybe I’ll get better with practice, or maybe I just need more coconut oil.
If you’re looking to try something different with chicken then I would give this recipe a shot!