Crispy Coconut Chicken Nuggets

Preheat oven to 180°C.

If you have minced chicken, then go straight to the next point. If you don’t have minced chicken then into a blender place your chicken breasts and garlic. Blend on high-speed for about 10-15 seconds until you reach a paste-like texture.

Into a separate bowl combine 1 tablespoon of the almond flour, paprika, salt, pepper and egg yolk. Add in the chicken mixture (or if your chicken was pre-minced, add the chicken and the garlic) and mix until fully combined.

Onto a separate surface or baking sheet place the desiccated coconut and remainder of the almond flour and mix together roughly.

Into a pan over high heat, melt coconut oil.

Take 2 teaspoons of chicken mixture and roll it into a ball, then coat with the coconut and almond mix. Repeat until all of the chicken mixture is used.

Add the nuggets into the hot oil making sure not to crowd the pan. Cook on each side for 3 – 4 minutes until golden brown. Remove the cooked balls from the pan to a clean plate and repeat cooking the rest.

Once all of the balls have been cooked on both sides transfer them onto a baking sheet and place in the oven for 4 – 5 minutes or until cooked through (cut one of the larger ones in half to make sure).

Serve with a large side salad and homemade mango salsa dip and a wedge of lemon.