What We’re Eating: Spicy Chicken Nuggets

I thought I would try out a new chicken nugget recipe tonight.

I’m not big on spicy foods, but didn’t realize these would turn out to be SOOOOO spicy. They’re good, but I will use less cayenne pepper and I will try to find SCD-legal yellow mustard instead of using a spicy brown mustard.

If you like spicy, then here’s a recipe for you! These chicken nuggets are gluten-free, soy-free, nut-free and SCD legal.

Ingredients:

– Boneless, skinless chicken breasts (on sale at Sprouts DFW stores for $1.97/lb until Wednesday, November 3)
– Coconut Flour (Coconut Secret Raw Coconut Flour was 25% off at Sprouts in October, but I think the sale ended today)
– Coconut Oil (Garden of Life Living Foods Extra Virgin Coconut Oil is on sale at Natural Grocers Texas stores – maybe other states – for $5.99 per 16 oz jar until 12/15. Amazon.com sells this product for $10+ per jar.)
– Eggs (Cyd’s NestFresh 100% Cage Free Large Eggs are $1.99/dz at Natural Grocers Texas stores until 12/15)
– Cayenne Pepper
– Herbes de Provence
– Sea Salt
– Ground Black Pepper

Make it:

1. Clean and cut up boneless, skinless chicken breasts into small chunks.

2. Mix one egg with 1 1/2 tsp of SCD-legal mustard (or if you’re not following the Specific Carbohydrate Diet, use any mustard).

I saw on a blog tonight that Walmart sells a SCD-legal mustard, but I wasn’t sure which variety until I looked at every Great Value mustard on the shelf. I finally found this Spicy Brown Mustard had all SCD-legals in it:

Great Value Spicy Brown Mustard at Walmart

It is priced at less than $1.00 and has no unnecessary junk in it! I wish their yellow mustard was also SCD-legal, but I will check Whole Foods, Sprouts and Central Market to see if I can find something there.

Once the egg and mustard are mixed in one bowl, set it aside and get another mixing bowl.

3. In the second mixing bowl, put one cup of coconut flour (the original recipe calls for almond flour, but we have to do nut-free due to my daughter’s allergies).

Nut-free, gluten-free, SCD legal spicy chicken nuggets

4. Add a teaspoon of cayenne pepper, a half teaspoon of sea salt, two teaspoons of Herbes de Provence, and a half teaspoon of ground black pepper to the coconut flour, and mix them together.

5. Put coconut oil in a frying pan on medium heat.

6. Dip chicken chunks in egg/mustard bowl and then in the flour/spice bowl. Place chicken into frying pan.

Nut-free, gluten-free, SCD legal spicy chicken nuggets

7. Brown on both sides then transfer to an oven safe bowl.

Nut-free, gluten-free, SCD legal spicy chicken nuggets

8. Once your oven safe bowl is full, place in the oven at 350 degrees for 10+ minutes until thoroughly cooked (I cooked mine for 14 minutes). I also cooked plain chicken with a little butter just in case the nuggets didn’t come out to our liking.

9. Use honey as a dipping sauce. Or if you’re not following the Specific Carbohydrate Diet, use any dipping sauce you prefer.

The original recipe was posted on the SCDRecipe Yahoogroup as a KFC-style chicken nugget. My version did not taste anything like KFC chicken nuggets, but that could be due to the coconut flour. If you do not have a nut allergy, try almond flour instead!




2 Responses to “What We’re Eating: Spicy Chicken Nuggets”

  1. November 1st, 2010 at 11:09 pm

    Tatom says:

    Oh these look so good! Thank you for sharing the recipe and stopping by my blog. 🙂


    # 1
  2. November 3rd, 2010 at 10:39 am

    Amber @ SiMoney Savers says:

    These look really yummy! I will just have to tone down the spice a bit. Thanks!


    # 2

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