A Primal-friendly take on this classic kids’ favorite. Adults, you’re allowed to enjoy them too.
Gluten-free, low carb, and Paleo, they’re a perfect pair with a number of Primal Kitchen dipping sauces – Ketchup, Spicy Ketchup, Classic BBQ, Golden BBQ, No Soy Teriyaki, BBQ Ranch, Chipotle Lime Mayo…take your pick!
Use code “Hello20” to get 20% off all products at Primalkitchen.com
Time: 45 min
For the Batter Dip…
1/2 cup Otto’s Cassava Flour
1/2 cup arrowroot flour
1 tsp salt
Up to 1 cup sparkling water
1/4 tsp garlic powder
1/4 tsp onion powder
For the Dredging Flour…
1/4 cup Otto’s Cassava Flour
For the Chicken Nuggets…
1 pound ground dark chicken meat
1 tsp salt
Pepper (to taste)
Primal Kitchen Avocado Oil
Heat Primal Kitchen Avocado Oil in deep fryer to 390 degrees (F).
Mix together the cassava flour, arrowroot flour, and salt in a large mixing bowl.
Add sparkling water to the mix until you achieve a consistency similar to pancake batter.
If you add too much water, don’t worry! Just add a little more cassava flour (one tablespoon at a time) until you get the desired consistency.
Season the dark ground chicken meat with salt and pepper (to taste).
Add a tablespoon of Primal Kitchen Avocado Oil to a sheet of parchment paper. Measure out rounded tablespoons of the chicken meat and place them on the parchment. You should be able to get 12-14 nuggets out of the pound of meat.
Shape and flatten the scoops into nuggets.
Toss the nuggets in cassava flour and then dunk them in the batter. NOTE: Coat the nuggets very lightly – even a little bit of batter will puff up surprisingly well.
Fry the nuggets for 10 minutes. NOTE: It’s best to fry the nuggets a few at a time, so as not to overcrowd the fryer.
(Would love to try these with an air fryer…)
Once the nuggets are cooked, carefully remove them from the fryer and place them on a paper-towel covered plate to cool.