No grains, no mystery meat, just clean ingredients that you control. A simple breading of shredded coconut and arrowroot starch is all you need to get perfectly crisp chicken nuggets that are better than any fast-food chain.
1Place the shredded coconut, arrowroot starch, salt, cinnamon, and chile powder in a gallon-size zip-top bag or large storage container with a tight-fitting lid. The plastic bag method is the least messy, so I highly suggest that. Seal it and give it a good shake to mix everything together. Set aside.
2Using kitchen shears, trim any fat off the chicken and cut into bite-sized pieces.
3Place all chicken pieces in the plastic bag, seal, and start shaking until all chicken pieces are coated. Set aside.
4Heat a large skillet over medium-high heat. Add enough coconut oil to have a thin layer on the bottom, about a tablespoon or two, depending on your skillet size.
5Using a slotted spoon, take chicken out of the bag and place in the skillet. Don't cook it all at once, add just enough so the pieces aren't touching. It takes me about 3-4 batches to cook them all.
6Cook about 2-3 minutes, when the chicken is turning opaque and white about halfway up the sides. This may take longer depending on how big you cut them.
7Using a wooden spatula, gently scrape/scoop the chicken to flip them over and continue cooking until they are cooked all the way through.
8Remove and drain on a paper towel-lined plate.
9Repeat steps 5-8 until all chicken is cooked. Serve with Honey Mustard Sauce (recipe below).
Honey Mustard Sauce
1Combine all ingredients together in a small bowl, whisking with a fork until smooth.
2Refrigerate 30 minutes before serving to allow flavors to meld together.
3Keep stored in the refrigerator in an airtight container. Expires when your mayo expires (reminder: which is when your eggs expire)