Grain Free Chicken Nuggets

Depending on which blog circles you run in 😉 you may, or may not know about Natural New Age Mum’s “Just Say NO To Chicken Nuggets” campaign? The gist of it is to help you to easily make your own chicken nuggets rather than feeding your family the junk masquerading around as food by fast food outlets who shall remain unnamed *cough*Maccas*cough*KFC* Here’s my version using just 3 ingredients. Cheap. Easy. Delish!

  • 2 x Chicken breasts/thighs cut across the grain (Breasts cook easier without falling apart but thighs are juicier – toooo many obvious jokes…)
  • 1/2 C Organic Quinoa Flour
  • 2 Eggs whisked in a bowl
  1. Drag dump the chicken strips in the egg, get your hands in there to make sure every piece is coated
  2. Coat each piece of eggy chicken lightly, but thoroughly in quinoa flour
  3. Heat your oil of choice in a pan over medium high heat. Suitable oils which remain stable at high temps include: coconut oil, grassfed ghee (butter oil) or my newly discovered avocado oil – who knew?! I used home-made ghee* for neutral flavour.
  4. Cook these like you would a steak: place into the pan and leave it alone without moving them around to allow them to brown, turn over once until nicely crispy – leave for long enough just so that the edges brown. The secret to great chicken nuggets is MOISTURE. Do not overcook them!


  • Add some freshly chopped parsley and/or thyme to the flour
  • Try turkey instead of chicken for a change of pace
  • Using the same method try zucchini strips or even onion rings!

*Ghee is basically butter without the milk solids and the way to make it is to separate the milk from the oil. Making your own is as easy as 1, 2, ghee (I’ve been dying to bust that one out for months!) – the bought stuff can be quite expensive! The most important thing with ghee is to choose grassfed butter. Organic does not mean grassfed and grassfed = CLAs ie: healthy fats which have been shown to block cancer, assist weight loss (what?!) amongst other things so get into it! Here’s how I make mine:

  1. Heat a saucepan over low heat and place a whole block of butter into it, allowing it to melt gently without boiling.
  2. Simmer gently for about 5 minutes and then set aside to cool completely. The oil settles on top and the surprisingly small amount of milk solids are underneath.
  3. I use 2 methods to separate the oil from the milk underneath depending on how busy I am. You can either pour the oil off the top and into a bottle being ultra careful not to allow any of the sneaky milk solids to slip through OR you can let it cool completely and congeal, then scoop the solidified oil off the top, leaving the milk solids floating in the bottom of the pot. Again – be very careful not to allow any milk back into the oil.
  4. An old indian friend of my family told me emphatically that it is NOT to be stored in the fridge, but in the grocery cupboard. And, believe me, it stores indefinitely without going rancid. Strange but true! Lactose intolerant people like myself, are known to be able to handle ghee in small amounts without the awful side effects which dairy usually willingly bestows on us!
3 Responses to “Grain Free Chicken Nuggets”
  1. Natural New Age Mum says:

    yummo Jodes – I will have to link this up with my blog very soon !! Sonia x

  2. Lisa Chaffey says:

    I add a bit of polenta to the flour, for a bit of crunch.

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