Cassava Flour Chicken Nuggets

For little kids, big kids, and cool kids alike, chicken nuggets are one of those meals that will quickly bring about a burst of giddiness.  I mean, who can resist a juicy, meaty bite of crisped and salty awesomeness?  Especially when its dipped in ranch or ketchup…or even just some honey? (My personal fave.)

cassava chicken nuggets

These are as easy as can be!  All ya gotta do is whip up a seasoned egg, dredge your chicken chunks in the mixture, coat in flour and fry.  The hardest part I think is waiting for the nuggets to cool down enough to dunk and scarf with reckless abandon.

Having a seasoned cast iron skillet and a splatter screen make all the difference when preparing this recipe.  The cast iron, being pretty awesome at the non-stick factor, ensures you won’t lose tons of batter while cooking.  A splatter screen saves your arms and floor from painful and messy oil splatter.


cassava chicken nuggets

Cassava flour makes an amazing replacement to wheat flour.  It holds up well to frying and gets a nice lovely golden brown. Avocado oil is great for high heat cooking such as frying.  With a smoke point of around 500 F, its definitely a winner winner for this chicken dinner!

Change up the seasonings if you like!  Imagine curry chicken nuggets dipped in coconut yogurt raita; or Italian herbed nuggets sprinkled in parmesan or nutritional yeast then dipped in marinara; you can even douse these in buffalo sauce after they are cooked.  The possibilities…, oh the delicious possibilities. Check out this Chai Glazed Crispy Chicken Wings recipe that has an awesome Cucumber Ranch….both sauces would go great with these nuggets! (Can you say boneless wings?!).

cassava chicken nuggets

Cassava Flour Chicken Nuggets
Cassava flour dredged chicken bites, seasoned just right and crisped up in avocado oil are sure to please kids and grown ups alike.
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Prep Time
7 min
Cook Time
16 min
Total Time
23 min
Prep Time
7 min
Cook Time
16 min
Total Time
23 min
Ingredients
  1. ½ cup avocado oil
  2. 1 lb chicken breast, boneless skinless, cut into 2” chunks
  3. 1 egg
  4. 1/2 tsp onion powder
  5. 1/8 tsp garlic powder
  6. 1/2 to 3/4 tsp Himalayan salt
  7. 1/3 cup cassava flour
Instructions
  1. Heat a large cast iron skillet over medium heat, then add the oil.
  2. Whisk egg and seasonings in a medium mixing bowl until smooth and frothy.
  3. Stir in chicken pieces with a slotted spoon, and coat well.
  4. Add flour to a small mixing bowl.
  5. Using the slotted spoon, take a scoop of the chicken pieces. Shake off any excess egg, and drop into the flour mixture.
  6. Coat pieces well, then shake off excess flour.
  7. Using tongs, carefully place coated chicken in the hot oil. You will need to work in batches to keep them from sticking together and from cooling the oil down. This ensures for more crispiness.
  8. Use a splatter screen to protect yourself from oil burns and slippery messes on the floor.
  9. Cook on one side for about 4 minutes or until golden brown, then turn using the tongs and cook for another 4 minutes or until golden brown on that side too. (Overcooking will result in dry chicken, so watch them carefully.)
  10. Drain cooked pieces as each batch is finished on a paper towel lined plate / pyrex storage container.
Notes
  1. Enjoy with your favorite dipping sauce!
The Unskilled Cavewoman http://www.theunskilledcavewoman.com/

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