Low Sodium Cassava-Crusted Chicken Nuggets

Total time40 min

Prep time20 min

Cook time20 min

Low Sodium Cassava-Crusted Chicken Nuggets

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Ingredients

4 servings

For the nuggets

1.5 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp garlic powder
¼ tsp ground turmeric
¼ tsp ground ginger

For the coating

½ cup cassava flour
¼ cup tapioca starch
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp garlic powder
¼ tsp ground turmeric
¼ cup full-fat coconut milk

For frying

⅓ cup coconut oil

For serving

1–2 tbsp fresh lemon juice (optional)

Instructions

1
Cut the chicken breasts into roughly 1.5-inch pieces. In a medium bowl, toss the chicken pieces with 1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp turmeric, and 1/4 tsp ginger until evenly coated.
2
In a shallow bowl, whisk together the cassava flour, tapioca starch, 1/2 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp turmeric. Pour the coconut milk into a separate shallow bowl.

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