Chicken is relatively inexpensive right now, especially compared to beef and other meat prices, so I figured it would be a great time to make a family friendly delicious recipes that everyone will enjoy, whether you’re paleo or not. 🙂 They’re easy to make, and quick too!
I know you’d love to read a lengthy post about chicken nuggets, but I’m going to buckle down and just give you the recipe today. 🙂
2 Chicken Breasts, trimmed and cut into small pieces
1 C. Coconut Flour
1 C. Arrowroot Powder, or Tapioca Flour
2 t. Garlic Salt
2 Whole Eggs
Coconut, Olive, or Grape Seed Oil (I used all three!) – You’ll need about an inch in the bottom of your frying pan.
Put about an inch of oil into skillet and turn up to medium-high heat.
Mix together coconut flour, tapioca or arrowroot, and salt in large bowl. In another bowl, lightly beat your eggs. Dip chicken pieces into the egg mixture, then the flour mixture. Repeat the dipping in eggs and flour twice, and then place in a large skillet with your inch of hot oil. Cook for approximately 5 minutes on each side.
They will be golden brown, and should reach an internal temperature of 160 degrees F.
Alright, to make your ketchup:
1 12 oz can tomato paste
1 cup water
2 tbsp vinegar (I used Balsamic)
½ tsp salt
1/2 t. ground pepper
½ tsp garlic powder
You can add a touch of coconut sugar if you’re looking for a little sweetness!
Mix all ingredients in a sauce pan, and boil for about a minute. Take off the heat and bottle. 🙂