Chicken Nuggets

  • 1 lb (or 1 1/4 lb)boneless, skinless chicken breast, cut into small pieces
  • 1/2 tsp CWG Pink Himalayan Sea Salt
  • 1/2 tsp CWG Go To Blend
  • 1/2 tsp CWG Pink Himalayan Sea Salt
  • 3/4 cup of cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 egg
  • 1 Tbsp yellow mustard
  • 1 Tbsp honey
  • 1 cup of water
  • oil for frying

Place the chicken pieces into a blender with ½ tsp CWG Pink salt and the CWG Go To blend and blend on high until smooth. Place ¼ cup cornstarch onto a large plate. Transfer the chicken mixture from the blender to the plate and coat in the cornstarch, shaping the mixture into nuggets. Place the nuggets in the freezer for at least 20 minutes. In a mixing bowl, add the remaining ¾ cup of corn flour, flour, egg, remaining ½ tsp of pink salt, honey, mustard and water. Mix together. Pour the oil into a large pot and bring the heat up to medium-high. Once the oil is hot enough for frying, take the nuggets out of the freezer. Place one chicken nugget at a time into the batter, and then transfer immediately into the hot oil. Fry for 7 minutes, until golden brown. Repeat the process until all chicken nuggets are cooked. Serve

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