Cubed chicken breast gets tossed with garlic powder, turmeric, and ginger for a warm, savory base before getting dipped in coconut milk and pressed into a seasoned cassava flour and tapioca starch coating. That combination crisps up beautifully in hot coconut oil, giving each nugget a deep golden, firm crust that shatters slightly when you bite in, giving way to juicy, well-seasoned chicken underneath. Frying in batches keeps the coating from steaming, so every piece comes out crackly instead of soggy. A squeeze of fresh lemon juice at the end brightens the whole plate and cuts through the richness of the coconut oil. These come together fast enough for a weeknight dinner but are crunchy and craveable enough to double as game-day food, and they're a genuinely solid pick for a gluten free kitchen.
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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.
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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