Chicken Mac (couldn't resist) Nuggets
1 pound chicken breasts, tenders or thigh meat
2 large eggs
2 cups macadamia nut flour (approx. 150-175 grams)
1 1/2 tsp sea salt (we use a red variety from Hawaii. Table salt may be
saltier so adjust accordingly)
1/2 tsp paprika
1 tsp herbs of choice (we like basil and parsley. You might also try
marjoram, oregano, thyme...)
oil for frying
Crack eggs into a small bowl and beat slightly
Mix together nut flour, salt and herbs in a medium bowl
Pat chicken dry and cut into bite-sized pieces
Coat chicken pieces in beaten egg, and allow excess to drip off. Place
egg-coated pieces into nut mixture and coat thoroughly. Place on a plate
while oil heats.
Add about 1/4 inch of oil to a heavy frying pan and heat to medium or
medium-high, depending on your stove.
Fry coated pieces, probably in two batches, for a few minutes on each side
or until golden and toasted.
Remove cooked pieces to a clean, towel-lined plate and cook second batch.
Notes: In every past attempt, the tasty coatings I created always either
fell off when I flipped the pieces or burned in the bottom of the pan. This
time, I used a slotted spoon and a chopstick, rather than tongs or a
spatula, to flip the pieces and they turned out beautifully. Also, the
second batch will cook more quickly than the first, so be ready!
From: CaliMac Nut Company
Piyachok Thawornmat / FreeDigitalPhotos.net 10053704