Crispy Coconut Crusted Chicken Nuggets with Paleo BBQ Sauce Recipe

Today’s recipe brings out the little kid in me. Who doesn’t love chicken nuggets? These tender, flavorful little bites will bring back some of that childhood nostalgia without wreaking havoc on your diets! But, they have that grownup flair with being coconut crusted.

In doing my daily rounds on Pinterest I stumbled across a paleo chicken nugget recipe. I pinned it along with the hundreds of other recipes. You know, the ones that forever stay in pinning board purgatory, never to be used. However; when I was putting together my weekly grocery list a few weeks ago I found myself coming back to these chicken nuggets. Due to careless instruction reading and a grocery list snafu my nuggets became less Multiply Delicious ‘s recipe and a lot more nuggets a la Missy.

My fiancé and I enjoyed them so much that I made them again this past weekend. The second time around I played with the recipe even more and changed up the “BBQ” sauce. I wasn’t a huge fan of the thick consistency. But with a few changes I had a tangy sauce that was a little more true to what I consider barbeque sauce. I do have to admit that it still doesn’t quite have the appeal that the molasses and brown sugar enriched sauces do BUT, it will do the trick for those of us who can’t have that indulgence.

Pair these crispy chicken nuggets with homemade sweet potato fries and a salad for a quick and easy weeknight meal.

Read below for my adaptation of Multiply Delicious’ recipe.

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…all for the love of the dish

Missy

Crispy Coconut Crusted Chicken Nuggets with Paleo BBQ Sauce Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 nuggets

Ingredients

  • For the chicken nuggets:
  • 1 lb ground chicken
  • ½ cup coconut flour
  • ½ cup shredded unsweetened coconut ( I use the finely shredded)
  • 1/3 cup coconut oil
  • 1 egg
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • For the BBQ Sauce:
  • 3 oz (half of a can) tomato paste
  • ¼ cup apple cider vinegar
  • Juice from 1 orange
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 tbsp honey
  • 1 tsp olive oil
  • ½ tsp paprika
  • ¼ tsp crushed red pepper
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions

  1. For the chicken nuggets:
  2. Preheat the oven to 375 degrees.
  3. Mix paprika, onion powder, garlic powder, salt and pepper into the ground chicken using your hands.
  4. In a small bowl mix together the shredded coconut and coconut flour.
  5. In a separate small bowl whisk the 1 egg.
  6. Heat coconut oil in a frying pan. Once hot, start to form the chicken mixture into small nuggets. Dip each into the egg and then into the coconut flour mixture.
  7. Drop the nuggets into the oil and cook on each side for about 3 minutes.
  8. once done frying place the nuggets on a baking sheet lined with parchment paper. Pop in the oven to cook for 10 minutes.
  9. Meanwhile....
  10. For the BBQ Sauce:
  11. Heat the olive oil in a small sauce pan. Add the minced garlic and shallot and cook for 2 minutes. Add the apple cider vinegar, the juice from 1 orange, honey and tomato paste. Stir until tomato paste has softened and it starts to form a sauce like consistency. Add the paprika, crushed red pepper, salt and black pepper.
  12. Let simmer for 5 minutes.
  13. Serve warm (or cold if you prefer) with your nuggets.
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