Chicken fingers

Chicken fingers

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
2-4

When I was younger, one of the things I felt I missed out on was chicken nuggets. My Uncle Ash used to make these healthy, gluten-free chicken fingers all the time and they were so tasty that my friends only ever wanted his version of nuggets. Eventually, they became known as AFC (Ash’s Favourite Chicken)! These are ideal to serve to friends with dips, with Celeriac Fries or Roasted Sweet Potato Wedges or with a green salad.

Ingredients

Quantity Ingredient
3 teaspoons see method for ingredients
1 teaspoon five-spice powder
1 teaspoon dried tarragon
pinch celery salt, (optional)
pinch sweet paprika, (optional)
400g skinless chicken fillets or chicken breast, cut into finger-sized pieces
2 medium eggs, beaten
200g gluten-free breadcrumbs
50g lucy bee coconut oil

Method

  1. In a medium-large bowl, mix together the curry powder, five-spice and tarragon, with the celery salt and paprika if using, then add the chicken pieces and turn to coat in the mixture. Leave to stand for 10–20 minutes.
  2. Put the beaten eggs and breadcrumbs into two separate shallow dishes. Dip each chicken piece first in the egg, then coat in the breadcrumbs and place on a plate.
  3. Heat the coconut oil in a heavy-based frying pan until hot, then add the chicken and cook for about 4 minutes before turning and cooking for a further 4 minutes, depending on thickness. If unsure, check they are cooked using a Thermapen (thermometer).
Tags:
coconut oil
healthy
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