These Crispy Dill-Crusted Chicken Nuggets offer a fresh take on classic comfort food. Marinated in tangy dill pickle juice, then coated in an aromatic spice blend and quickly fried, your family and friends will be asking for these by name. These nuggets are gluten and grain-free, making them suitabl...
Place the chicken chunks in a resealable plastic bag. Pour in the dill pickle juice. Refrigerate for at least 2 hours, or overnight for a stronger flavor.
COATING
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In a shallow dish, combine the coconut flour, arrowroot flour, paprika, sea salt, black pepper, onion powder, and garlic powder.
CHICKEN PREPARATION
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After marinating, drain the pickle juice from the bag. Add the chicken pieces to the dish with the spice mix. Toss until the chicken is evenly coated.
FRYING
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Heat the coconut oil in a large skillet over medium-high heat until very hot. Add chicken pieces in a single layer (do not crowd), and cook for about 3 minutes on each side until golden brown and cooked through. You may need to do this in batches, depending on the size of your skillet.