You know that if you are limited to eating healthy, home made meals, you will do anything to help make life tastier and happier for your kids!
When I saw this recipe from Danielle Walker, I knew right then, that I was “all in”! The next day I hit the grocery store(like I do everyday)but I was on a mission to get these made. I wanted to be that amazing Dad that recreated McNuggets at home!
I picked up the best chicken thighs that I could get and headed for my kitchen. Little did I realize that this recipe would put my Vitamix to the ultimate test as well as the chef. Woops!
I didn’t think that I needed to get ground chicken and I was already “all in”, so I had to McGyver this into submission. I am that guy!
Naive and excited to make, I threw all 2 lbs of thighs right into the ‘ol Vitamix and hit the ON switch. It chewed up pretty good for about 30 seconds and then just stopped. (I thought these things were indestructible??) After calling the company and getting put on hold, I realized it just needed a rest during the GRINDING OF THE CHICKEN! (It turns out that you might need to grind the chicken in smaller batches)
Well, I was so excited to make these and I thought, if I’m going to go the trouble of making these, I should just make a bunch. I had at least a double batch, cause I made close to 80 nuggets.
When I do a recipe, I use it as a guide for the most part and wing it from there.(makes life a little exciting)
I only used dark meat and it turned out great. I also only used the flours that I had on hand. I used almond and coconut flour for the batter. My batter was a lot thicker than I thought it would be, but it worked out really well even though it didn’t look like it was going to.
This is a bit of work, but totally worth it. My whole family, nearly gave me a standing ovation at supper! They all loved them, so much! Both girls wanted them for lunch the next day.
I hope you give it a go. It really is nice to have an old favorite, but in a healthy way:)
- 2 cups organic palm shortening, lard, tallow or duck fat for frying
- 1/2 pound ground dark meat chicken (preferably organic and if possible pastured)
- 1/2 pound ground white meat chicken
- 2 tablespoons unsalted chicken stock
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic powder
*note these will likely work without the egg for egg-free, but will probably be less crispy.
- Heat the oil in a deep pot over medium high heat. Bring the oil to 350°F then reduce the heat on the stove to keep a constant temperature. The oil should be about 2-inches high in the pot.
- Combine the chicken, chicken stock, 3/4 teaspoon salt, ground mustard, and garlic powder in a bowl.
- In a shallow and wide dish, whisk together the bean flour, arrowroot, 1/2 teaspoon salt and baking powder. Add the egg and sparking water and stir until just combined and smooth.
- Roll small portions of the meat mixture between your palms to create a nugget shape, then dip them in the batter. Shake off the excess batter and place them in the hot oil, working in batches of 6-8 nuggets. Cook on each side 3 to 4 minutes, until the batter has puffed up and is golden brown.
- Remove the nuggets with a mesh skimmer and place them on a rack lined with a paper towel to cool. Continue working in batches until you have finished the meat and batter.
Alternatively – these nuggets can be baked all at once, but they do not get nearly as crispy as they do when fried. After dipping the chicken in the batter and shaking off the excess liquid, place them on a baking sheet and baked for 16 minutes at 400°F.
To Freeze and Reheat
Cool the nuggets completely then freeze them in a single layer on a baking sheet. Transfer them to an airtight container and store for up to 3 months. To reheat, place the nuggets on a baking sheet and cook at 400°F for or 12 minutes or 8 minutes on convection.
Danielle Walker – AgainstAllGrain.com
Best Chicken Nuggets, Danielle Walker