CRISPY COCONUT CHICKEN NUGGETS & CAULIFLOWER MASH
Updated: Feb 13, 2020
We all love a good chicken nugget, but I'm definitely not a fan of feeding my family the kind from a fast food joint. Hence this recipe for a healthy and delicious version was born. Using desiccated coconut in place of bread crumbs really ups the health factor and adds such a delicious crunch and flavor to the tender chicken strips. It is a huge hit in our family, especially when I let them sit on the counter, eating them while they watch me cook each batch.
An absolutely delicious and creamy low carb side dish that your whole family will adore. It feels so much more fancy than your regular mashed potatoes, yet takes very little effort to produce. Everyone from your boss to your mother in law to your baby will love this.
4 Tbsp butter
1 cauliflower, broken into florets
1 1/2 cups milk
Salt and pepper
Melt the butter in a large non stick frying pan.
Add the cauliflower florets and saute for 5 minutes.
Add the milk, salt and pepper.
Let it simmer until the cauliflower is lovely and soft, stirring occasionally.
Pour all of the cooked cauliflower and milk into a blender or food processor and blend until smooth and creamy.
Serve as a side to the crispy coconut chicken nuggets or in place of the sweet potato mash on top of cottage pie.
CRISPY COCONUT CHICKEN NUGGETS:
6 chicken breasts, cut into strips
2 cups desiccated coconut
2 tsp salt
Coconut oil for frying
Slice the chicken breast into strips and set them aside.
Crack the eggs into a bowl and lightly whisk them with a fork, until combined.
Pour the coconut and the salt into a separate bowl and mix around, so that the salt is evenly distributed throughout the coconut.
Now for the fun part.
Heat about 2 tablespoons of coconut oil in a non stick frying pan.
Dip the chicken strips into the egg and then coat in the coconut, making sure that all of the sides are evenly coated. (I like to use my one hand for dipping in the egg and then my other hand for dipping in the coconut, this way, your hands don’t get covered in both mixtures).
Once coated, pop the chicken strips into the hot pan of coconut oil and fry for 3-4 minutes and then flip them over and fry for a further 3-4 minutes.
At this point they will be golden, crispy and delicious.
You will probably need to fry them in 2 or 3 batches, depending on the size of your pan.
Serve on top of delicious creamy cauliflower mash.
Tip: Try not to over crowd the pan when frying the chicken strips. Make sure that each strip of chicken has enough space to fry and crisp up.
These chicken strips can also be baked in the oven at 180 C for 20 - 30 minutes, flipping them over half way through. They won’t be as crispy and golden though.