CHICKEN NUGGETS

Gluten, dairy and nut free.

INGREDIENTS:

• 1kg chicken mince
• 1 clove garlic, crushed
• ½ tsp. dried oregano
• ¼ tsp. sea salt flakes
• ¹⁄8 tsp. white pepper
• 2 Cups gluten free bread crumbs on a plate
• 1 Cup rice flour on a plate
• 1-2 eggs whisked in a bowl
• 2 Tbsp. coconut oil

METHOD:

• In a large bowl mix mince, garlic, oregano, salt and pepper with your hands or a fork.
• Using damp hands, roll mince into small balls about 1½ Tbsp. size. Flatten.
• Dip each nugget into the flour, fully coating it, and then egg and then breadcrumbs.
• Place on a clean plate. Place in the fridge to set for 10 minutes.
• Heat a large frying pan on high heat. Add oil and make sure oil is hot and bubbling.
• Place nuggets into the pan and cook each side for 3-4 minutes or until nice and golden.
• Take out of the pan and place on a clean plate with pepper towel.
• Serve with vegetables or salad. We had roast vegetables.

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