AIP Friendly Cassava-Crusted Chicken Nuggets
Crispy, golden chicken nuggets that actually fit a strict elimination protocol — yes, it's possible, and this version delivers on both texture and flavor. The coating skips grains, eggs, and nightshades entirely, relying instead on cassava flour and tapioca starch to create that satisfying crunch you'd otherwise have to give up. Full-fat coconut milk acts as the binder, helping the seasoned crust cling to every piece before it hits the hot coconut oil. Turmeric, ginger, and garlic powder layer in warmth and depth without any of the usual off-limits spices, so the nuggets taste genuinely seasoned rather than bland and safe-food sad. Pan-frying in coconut oil gets the exterior deeply golden and firm — the kind of crust that holds up instead of going soggy the second it hits the plate. A squeeze of fresh lemon juice at the end brightens everything and cuts through the richness in the best way. This recipe makes four servings, so it's just as practical for a weeknight family dinner as it is for meal-prepping a batch to reheat through the week.
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Learn more →Ingredients
4 servings
For the nuggets
- 1.5 lb boneless, skinless chicken breasts
- ½ tsp fine sea salt
- 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
- 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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