In a small bowl, combine 1/4 C almond flour, shredded coconut, salt and pepper. Mix to combine.
In a separate bowl, combine the ground chicken, 1/2 cup almond flour, onion powder, garlic powder, egg yolk and salt and pepper. Mix well until everything is incorporated.
In a sauté pan, melt coconut oil on medium heat. Take about 2 Tbs. worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15-18 nuggets.
In small batches, place nuggets into the heated coconut oil and cook on each side for 3-4 minutes. Transfer balls to a parchment lines bake pan and place in oven for 4-5 minutes to allow chicken to cook through.
Repeat with remaining nuggets.
Originally Submitted
5/18/2013
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